Indian Saffron Rice


  • 2 cups uncooked long-grain rice
  • 3/4 teaspoon crushed saffron threads
  • 4 tablespoons butter
  • 6 whole cardamom seeds
  • 4 whole cloves
  • 3 cinnamon sticks
  • 1 onion, chopped
  • 3 cups boiling vegetable broth
  • 1 teaspoon salt


  • Cover rice with cold water and set aside to soak for 30 minutes.
  • Soak saffron threads in 2 tablespoons boiling water.
  • Melt butter in a large saucepan over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally. Stir in onion and sauté, stirring occasionally, until golden brown. Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly.
  • Pour in the boiling broth and stir in the salt and saffron.
  • Cover and cook until rice is cooked and all liquid is absorbed, about 40 minutes.

Products for this recipe

Pink Rock Salt with Grinder - Himalayan Salt - 200g

Pink Rock Salt with Grinder - Himalayan Salt - 200g

Rock Salt with Grinder - Himalayan Salt -

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