saffron rice or kesar rice

by dassana in Festival Recipes saffron rice is made in many cuisines of the world. it is loved by chefs because of the aroma and the unique taste it adds to any dish. saffron is one of the most expensive spice grown and used in many parts of the world. saffron also known as kesar in hindi, is not only added for aroma but also for the fact that it has many health benefits. it is anti-depressant, anti-oxidant and has anti-cancer properties and also act as anti-aging agent. it is also good for digestion, blood circulation and good for eye sight. just a pinch of saffron is enough to make your dish full of its fragrant sweet aroma and its health benefits. one of the best ways to have the indian curries or dals is serving them with rice, preferably steamed basmati rice. however, instead of serving just plain steamed basmati rice, you can perk up your rice by the addition of spices or herbs. these add a lot of depth and flavor not only to the rice but also to the entire meal combination. some ways through which you can add a lot of flavor and aroma to the rice is by making jeera rice, herb rice, biryani rice and obviously this saffron rice. this recipe is very easy to make. just fry the whole spices in oil, add rice and saffron. stir and add water. let the rice cook till its perfectly done. just cooked and not overly done. addition of saffron gives the rice a light yellow color as shown in below pic. you can also add a pinch of turmeric powder for a slightly rich yellow color. i served the saffron rice with punjabi rajma. this beautiful rice dish can also be served with any indian curry, paneer curries, kadhis and dal. saffron rice or kesar rice Author: dassana Recipe type: main Cuisine: indian Serves: 2-3 1.5 cups basmati rice 2 to 3 generous pinch of saffron or kesar ¾ tsp caraway seeds/shah jeera 2 green cardamom 1 bay leaf/tej patta 1 inch cinnamon 2 cloves 1 strand of mace 3 or 31/4 cups water a pinch of turmeric (optional) 1.5 tbsp oil or ghee or unsalted butter a few coriander or mint leaves for garnish (optional) salt as required rinse the rice for 3-4 times in water. soak the rice for 20-30 mins in water. drain the water and keep the rice aside. heat oil or ghee or unsalted butter in a deep pan or pot. add all the whole spices including shahjeera. fry till the oil becomes fragrant. add soaked rice. stir for 1-2 minutes. crush the saffron with your fingers or in a mortar-pestle and add these to the rice. add turmeric powder now if you plan to add it. stir. add water along with salt. cover the pan tightly and let the rice cook till the grains become separately cooked and absorb all the water. do check the rice for a couple of times when its cooking. once done, fluff gently with a fork. serve the saffron rice garnished with coriander or mint leaves with any dal or indian curry. 3.2.1753 via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/UUYRePRziac/

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