Saffron rice is an aromatic sweet rice with a rich flavour.

RECIPE :
Ingredients

• 1 cup long grained basmati rice, washed at least thrice to let go of the excess starch and drained and kept
• aside for half an hour
• 2 cups water
• 3/4th cup sugar (adjust to sweetness required)
• 11/2 tbsp ghee
• 4 to 5 cloves
• 3 cinnamon sticks
• 10 cashews lightly roasted in ghee for garnishing
• 1 to 11/2 tsp Kesar elaichi syrup OR 5 strands of saffron soaked in a tsp of warm milk (if using strands
• saffron then only add 1/4 tsp cardamom powder)
• A pinch of nutmeg (optional)

METHOD:

Heat 1 tbsp ghee in a pan, add cloves and cinnamon, saute till you get the aroma.
Add the rice and fry it till the ghee coats the rice well and you get the aroma. Add water and cover and cook with a steam release lid till done.

Add the sugar, kesar elaichi syrup, a pinch of nutmeg and cook on low flame. The sugar will liquify. Stir continuously untill the rice becomes a little dry. (This rice also tastes great if a little moist. If you want the rice to be moist, switch off the gas a little earlier).

Leave 1/2 tbsp ghee from the sides, and mix well. It’ll give a nice glaze to the rice.
Transfer to a serving bowl and garnish with roasted cashews and a few strands of kesar/ saffron.

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