This is a very light, simple and tasty rice dish. This preparation is not at all spicy. Saffron rice is a full meal which contains a lot of vegetables. It is very good for kids as well as any elders in the house. It may take some time for preparation but the end result is yummy.
Equipment and Utensils
Frying pan (non-stick) with the lid
Flat wooden spoon
200 grams (¾ cup) Basmati Rice washed
30 grams Carrot (cut into 1 cm cubes) blanched
30 grams Flower (cut into 1 cm pieces) blanched
30 grams Corn Kernels blanched
30 grams Pease blanched
30 grams Green Capsicum (cut into 1 cm square pieces)
30 grams Paneer (cut into 1 cm cubes)
20 ml Milk
1 teaspoon Salt
Pinch of saffron
1 Cinnamon Sticks
2-3 Cardamom Pods
7-8 Black Pepper Corns
1 Bay Leaf
1 teaspoon Salt
2 tablespoon Pure Ghee
Soak the saffron in warm milk and set aside for at least 20 minutes.
Wash the rice thoroughly.
Soak rice in 3 cups of water for 20 minutes.
Keep 1½ lit. of water in saucepan and bring it to boil.
Strain the rice.
When water is boiling, add the rice and let it cook on high flame.
After 6-7 minutes keep an eye on the rice.
Cook the rice till the grains are separated but not softened.
Then strain the rice and wash it under cold running water.
Next, keep the frying pan on medium high flame.
Add 1 tablespoon ghee and let it heat.
When ghee is hot, add cardamom, cinnamon, cloves, pepper corns and bay leaf.
Stir fry for 1 minute.
Now add paneer and capsicum pieces. Sauté them for a minute.
Add remaining vegetables, cooked rice and milk.
Sprinkle salt and mix gently to avoid breaking the rice grains.
Put the lid, lower the flame and let rice cook for 4-5 minutes.
Stir it after every 1-2 minutes.
After 5 minutes get it off the flame.
Let it sit for 10-15 minutes.
Serve hot with some mild gravy dish.
Soaking time: 20 minutes
Preparation Time: 12 minutes
Cooking Time: 18 minutes
Number of Servings: 3
Total Calories: 1124.9 Kcal
Fat: 38.89 gm
Protein: 22.23 gm
Carbohydrates: 171.44 gm
Fiber: 2.92 gm