Saffron Rice

June 25, 2024

Zafrani chawal is basmati rice cooked with saffron, whole spices and fried onion. The dish comes from the Mughal court kitchen of North India, where saffron was used to colour both rice and sweets. The saffron gives the rice a golden colour and a warm, lightly floral aroma. Whole cloves and cardamom pods add fragrance during cooking without overpowering the rice itself.

The rice works as a side to robust Indian dishes. Korma, tandoori meat and lamb in tomato sauce are all lifted by the spiced, golden rice. Saffron rice is also the base for pilafs and can be served alongside a biryani, where it complements the more complex spice combinations.

The key is to soak the saffron threads in a little warm water for half an hour so the colour and flavour are drawn out. The onion needs time to turn soft and golden, and the rice should be rinsed thoroughly so it does not clump.

Ingredients

Serves 4

1/4 tsp saffron threads
7.5 dl boiling water
3 tbsp ghee (or vegetable oil)
2 large onions, chopped
375 g basmati rice (or patna rice)
1 tsp cloves
4 cardamom pods
1 tsp salt
1 tsp black pepper, freshly ground

Directions

Soak the saffron

Place the saffron threads in a small bowl and pour 1 tbsp of the boiling water over them. Leave to steep for 30 minutes so the colour and aroma are released.

Fry the onion and rice

Heat the ghee or oil in a large sauté pan over medium heat. Add the chopped onion and fry over low heat for 4–5 minutes until soft and starting to turn golden.

Rinse the basmati rice thoroughly in a sieve under cold running water until the water runs clear. Leave to drain.

Add the rice to the pan with the onion. Add the cloves, cardamom pods, salt and pepper. Fry, stirring frequently, for 3 minutes so the rice is coated in fat and the spices start to smell fragrant.

Cook the rice

Pour the remaining boiling water into the pan along with the saffron and its soaking water. Stir gently. Reduce to low heat, put the lid on and leave to simmer for 15–20 minutes until the rice has absorbed the water and is tender.

Leave the rice to rest covered for 5 minutes off the heat. Loosen it gently with a fork before plating.

Serving

Turn the rice onto a warm serving dish and serve immediately. Let your guests pick out the cloves and cardamom pods themselves — they have done their work and do not need to be eaten.

Notes

Active time: 15 minutes plus 30 minutes soaking. Cooking time: 30–35 minutes.

Saffron is expensive, but a small amount goes a long way. Buy whole threads rather than powder, and lightly crush them between your fingers before soaking. The colour draws out better this way.

If the rice seems too dry during cooking, a little more boiling water can be added. If there is water left at the end, take the lid off for the last couple of minutes so it evaporates.

Ghee has a nutty flavour that suits saffron well. Vegetable oil works fine, but the flavour will be more neutral.