How To Make Indian Saffron Rice Recipe
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Rinse the basmati rice and soak it in water for 30 minutes. Drain the rice and set aside.
In a small bowl, steep saffron threads in 2 tablespoons of hot water and set aside.
In a large pot, heat ghee or butter over medium heat. Add cinnamon stick, cardamom pods, and cumin seeds. Cook until spices become fragrant, about 1 minute.
Add the soaked and drained basmati rice to the pot and stir well to coat the rice with the spices.
Pour in the water, saffron mixture, and salt. Give it a gentle stir.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Cook for about 15-20 minutes or until the rice is tender and the water is absorbed.
Remove from heat and let the rice sit covered for 5 minutes. Fluff the rice with a fork before serving.
- Serving Size : 1 cup
- Calories : 235kcal
- Total Fat : 7g
- Saturated Fat : 4g
- Cholesterol : 19mg
- Sodium : 586mg
- Total Carbohydrates : 40g
- Dietary Fiber : 1g
- Sugar : 0g
- Protein : 3g
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