Indian Saffron Rice

From GlobalGourmet’s “Saffron Rice


  • 2 c. basmati rice (unsoaked)
  • 1 tsp saffron threads
  • 3 cups boiling water or chicken/vegetable broth
  • 4 Tbsp ghee or butter
  • One 2-inch piece stick cinnamon
  • 4 whole cloves
  • 1 cup finely chopped onion
  • 2 tsp salt
  • 1/4 tsp ground cardamom


  1. Wash the rice four times, until water is almost clear. Drain the rice.
  2. Place the saffron in a small bowl and cover with 3 tablespoons of boiling water. Soak for 10 minutes.
  3. Meanwhile, heat the butter over moderate heat in a large 3 or 4 qt. heavy bottom stockpot.
  4. Add the cinnamon and cloves and stir well until the cinnamon starts to unfurl and fragrance starts to come out.
  5. Add the onions and saute for about 5 minutes.
  6. Add the rice and stir for about 5 minutes.
  7. Pour in the 3 cups of boiling water, salt, and the cardamom.
  8. Bring to a boil over high heat.
  9. Add the saffron and its soaking water.
  10. Stir gently. Cover, reduce heat so the water just simmers, and cook for 15 minutes. Best to put a paper towel before putting on the lid to keep the steam in.
  11. Let sit for at least 10 min.
  12. Fluff and serve hot.

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