Saffron Rice



  • 11/2 cup basmati rice (or any white rice)
  • 2 tbsp olive oil
  • 4 clove
  • 4 whole black pepper
  • 3 whole green cardamom
  • 2 bay leaves
  • 1 inch cinnamon stick
  • Few strands of saffron
  • 2 tbsp red raisin
  • 1/2 lemon
  • 4 cups Water
  • Salt to taste


  1. Heat water in a pan alongwith olive oil, clove, black pepper, green cardamom, bay leaves, cinnamon stick and saffron strands. Squeeze the lemon juice and then put the lemon in the same water. Do not throw away the lemon after you are done squeezing it. Allow all the mixed ingredients to boil for 5 minutes


2. Now wash, drain the white rice and add it to the boiling mixture.



3. After about 5 minutes, put raisins and allow the rice to cook

4. Check after 10-15 minutes to see if the rice has become soft as desired by touching it or if its has started splitting a little;


5. Do not wait till the rice has split as it will be too soft. Once done, drain all water in a colander. You can throw that lemon away now;


6. You can serve it with tomato chutney* or any curry or rasam or dal.



  1. Tomato Chutney recipe to follow soon

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