86% would make this again

Recipe For Saffron Rice

Name: Recipe For Saffron Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: For the saffron rice; 250g (1 ¼ cups) basmati rice; 2 tbsp ghee or unsalted butter; 1 medium onion, thinly sliced; 2 green cardamom pods; 2 whole cloves; 1 small cinnamon stick; ½ tsp cumin seeds; 350ml (1 ½ cups) hot water or light chicken stock; Pinch of saffron threads (about 15-20), soaked in 2 tbsp warm milk for 10 minutes; 1 tbsp golden raisins; 1 tbsp cashews; 1 tbsp almonds; 1 tbsp almonds; For the mint yogurt sauce; 300g (¾ cup) plain Greek yogurt; 2 tbsp mint sauce or 2 tsp dried mint powder; ½ tsp sea salt; 2 tsp sugar; 1/3 tsp cumin powder; 1/3 tsp coriander powder; 1 tbsp cold water (to loosen if needed)

Vish G

September 13, 2025

This recipe for Saffron Rice brings together fluffy basmati, warm spices and the delicate fragrance of saffron for a dish that feels both comforting and special. It’s simple enough for a weeknight yet elegant enough to impress at a dinner table. One bite and you’ll see why it’s such a favourite. We included the ingredients for our Dad’s homemade mint yogurt sauce that pairs excellent with this dish to compliment it.

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PREP TIME

10 MIN

COOK TIME

25 MIN

SERVINGS

Ingredients

For the saffron rice
250g (1 ¼ cups) basmati rice
2 tbsp ghee or unsalted butter
1 medium onion, thinly sliced
2 green cardamom pods
2 whole cloves
1 small cinnamon stick
½ tsp cumin seeds
350ml (1 ½ cups) hot water or light chicken stock
Pinch of saffron threads (about 15-20), soaked in 2 tbsp warm milk for 10 minutes
1 tbsp golden raisins
1 tbsp cashews
1 tbsp almonds
1 tbsp almonds
For the mint yogurt sauce
300g (¾ cup) plain Greek yogurt
2 tbsp mint sauce or 2 tsp dried mint powder
½ tsp sea salt
2 tsp sugar
1/3 tsp cumin powder
1/3 tsp coriander powder
1 tbsp cold water (to loosen if needed)

Instructions

Rinse the basmati rice in cold water until it runs clear, then soak for 20 minutes. Drain well.
Heat 1 tbsp butter in a large saucepan, add the cashews and almonds and toast until golden. Remove and set aside.
In the same pan add the remaining butter along with onion, cardamom, cloves, cinnamon and cumin seeds. Cook gently until the onions turn soft and lightly golden.
Stir in the drained rice and cook for 1-2 minutes to coat it in the spices and ghee.
Pour in the hot water or stock, add the saffron milk and salt then stir once. Bring to a simmer, cover with a tight fitting lid and cook on the lowest heat for 12-15 minutes without stirring.
Switch off the heat and let the rice sit, covered for another 5 minutes before gently fluffing with a fork.
Stir in the raisins and toasted nuts, keeping a few aside for garnish.
To make the mint sauce, mix the yogurt with mint, lemon juice, salt, sugar and water until smooth and creamy. Adjust seasoning to taste.
Serve hot, topped with the reserved nuts and a few extra saffron strands if you like.