Perfectly fluffy saffron rice with an earthy aroma and packed with an abundance of flavour with the addition of cardamon pods, whole cloves, fennel seeds, bay leaf, cinnamon stick, raisins and a knob of butter. Saffron is one of my favourite spices , not only does it add a nice yellow hue to any dish but is also high in antioxidants and has endless amazing health benefits. This delicious and comforting recipe is so easy and simple to put together, ready in less than 15 minutes and tastes divine.
Perfectly fluffy saffron rice with an earthy aroma and packed with an abundance of flavour with the addition of cardamon pods, whole cloves, fennel seeds, bay leaf, cinnamon stick, raisins and a knob of butter. Saffron is one of my favourite spices , not only does it add a nice yellow hue to any dish but is also high in antioxidants and has endless amazing health benefits. This delicious and comforting recipe is so easy and simple to put together, ready in less than 15 minutes and tastes divine.
Yields4 Servings Prep Time5 minsCook Time15 minsTotal Time20 mins
1 tbsp olive oil 1 small yellow onion, finely chopped 1 cup basmati rice ¼ tsp saffron threads ¼ cup hot water 2 cardamon pods 2 whole cloves ½ tsp fennel seeds 1 cinnamon stick 1 fresh bay leaf 1.50 cups water 2 tbsp raisins salt & pepper to taste knob of butter
11. Place half the amount of saffron in a spice mortar and use the pestle to grind to a powder like consistency. Add the 1/4 cup of hot water to the spice mortar and the rest of the saffron threads. Leave for at least 5 minutes to release the flavour.
2.Rinse the rice under cold running water and set aside. Place the olive oil in a large saucepan over medium heat. Add in the yellow onion and sauté on low heat for about 6-7 minutes or until softened.
2. Add the cardamon pods, whole cloves, cinnamon stick to the saucepan and then place the rice in the saucepan and pour the saffron mixture over it. Pour the rest of the water into the saucepan along with the bay leaf and bring to a boil, then reduce heat to low and cover. Add on the raisins and simmer on low heat for 12-15 minutes or until the rice has absorbed all the water and has a fluffy consistency.
3. Remove the saucepan from the heat and leave to rest in the covered pot for a further 5-10 minutes. Remove the bay leaf, cardamon pods and whole cloves and add in the salt and pepper and knob of butter. Finally use a fork to fluff the rice and serve.
1. Place half the amount of saffron in a spice mortar and use the pestle to grind to a powder like consistency. Add the 1/4 cup of hot water to the spice mortar and the rest of the saffron threads. Leave for at least 5 minutes to release the flavour.
2.Rinse the rice under cold running water and set aside. Place the olive oil in a large saucepan over medium heat. Add in the yellow onion and sauté on low heat for about 6-7 minutes or until softened.
2. Add the cardamon pods, whole cloves, cinnamon stick to the saucepan and then place the rice in the saucepan and pour the saffron mixture over it. Pour the rest of the water into the saucepan along with the bay leaf and bring to a boil, then reduce heat to low and cover. Add on the raisins and simmer on low heat for 12-15 minutes or until the rice has absorbed all the water and has a fluffy consistency.
3. Remove the saucepan from the heat and leave to rest in the covered pot for a further 5-10 minutes. Remove the bay leaf, cardamon pods and whole cloves and add in the salt and pepper and knob of butter. Finally use a fork to fluff the rice and serve.
Ingredients
Directions
1. Place half the amount of saffron in a spice mortar and use the pestle to grind to a powder like consistency. Add the 1/4 cup of hot water to the spice mortar and the rest of the saffron threads. Leave for at least 5 minutes to release the flavour.
2.Rinse the rice under cold running water and set aside. Place the olive oil in a large saucepan over medium heat. Add in the yellow onion and sauté on low heat for about 6-7 minutes or until softened.
2. Add the cardamon pods, whole cloves, cinnamon stick to the saucepan and then place the rice in the saucepan and pour the saffron mixture over it. Pour the rest of the water into the saucepan along with the bay leaf and bring to a boil, then reduce heat to low and cover. Add on the raisins and simmer on low heat for 12-15 minutes or until the rice has absorbed all the water and has a fluffy consistency.
3. Remove the saucepan from the heat and leave to rest in the covered pot for a further 5-10 minutes. Remove the bay leaf, cardamon pods and whole cloves and add in the salt and pepper and knob of butter. Finally use a fork to fluff the rice and serve.