Monday, December 17, 2012,1:47 AM by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oil in a heavy-based non-stick saucepan. Add the onion and sauté for about 3-5 minutes or until lightly caramelised.
  • Add the whole spices, saffron, sultanas and almonds and stir-fry for half a minute or until fragrant.
  • Add in the drained rice, water and salt. Adjust seasoning with salt to taste. Bring to the boil, cover and cook, undisturbed for about 10-15 minutes or until the grains are just tender.
  • Take off the heat and leave to steam, covered and undisturbed, for 10 more minutes. Uncover, stir in the lemon juice, fluffing up the rice with a fork and serve hot.


  • 220 grams Basmati rice, washed, soaked and drained
  • 350 ml, hot water
  • 1 tablespoon Cooking oil
  • 1 onion, finely sliced
  • ½ teaspoon saffron strands
  •  2 tablespoon golden sultanas
  • 10-15 almonds, blanched, peeled and halved lengthways
  • Salt to taste
  • Lemon juice to taste
  • Whole Spices
  • 1 teaspoon cumin seeds
  • 2 each brown cardamom pods, green cardamom pods and bay leaves, crushed
  • 2 inch cinnamon stick, halved

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