Saffron Rice (Kesar Chawal)

Recipe By:
Pooja9
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  • Total Time 50 min Ico-add
  • Yield 6 Servings
  • Level Medium

Here a saffron rice recipe is developed for pressure cooking. While saffron is very expensive, remember a little goes a long way.
 

Ingredients

  • 1 teaspoon saffron threads (or less to taste)
  • 2 tablespoons hot water
  • 2 cups basmati rice
  • 4 cups cold water
  • 6 tablespoons ghee (clarified butter)
  • 1 cup sliced onion
  • 1 small cinnamon stick, splintered
  • 1 tablespoon cumin seeds
  • 4 large black cardamom pods
  • 4 cloves
  • 2 teaspoons salt
  • 4 bay leaves
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Directions

  1. 1. Soak saffron in hot water. Wash and let rice soak in the cold water.
  2. 2. Heat the ghee in an open pressure cooker and fry onions until they are translucent. Add the cinnamon, cumin seeds, cardamom, cloves and salt. Cook for one minute then add the bay leaves.
  3. 3. Drain the rice and reserve the water. Add the rice to the skillet and stir for four or five minutes until all the water evaporates and the rice is coated with oil.
  4. 4. Add the reserved water and bring to a boil.
  5. 5. Add the saffron and its water and pressure cook for 20 minutes at 15 pounds per square inch.
  6. 6. Remove from the heat and allow the pressure to drop by itself.