Rice Pulao With Cardamom & Saffron

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"A great way to use leftover basmati rice, this pilaf is both beautiful and tasty! This makes a wonderful accompaniment to any curry dish."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (239.1 g)
  • Calories 452.5
  • Total Fat - 18.2 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 0 mg
  • Sodium - 227.7 mg
  • Total Carbohydrate - 68.2 g
  • Dietary Fiber - 6.3 g
  • Sugars - 2 g
  • Protein - 6.7 g
  • Calcium - 68.8 mg
  • Iron - 2 mg
  • Vitamin C - 212 mg
  • Thiamin - 0.1 mg

Step 1

Prepare the basmati rice according to the package directions. Cool cooked rice to room temperature.

Step 2

When rice has cooled, use a small bowl to soak the saffron strands in the tablespoon of warm water for 5 minutes.

Step 3

Place the cooled rice in a large mixing bowl and pour the soaked saffron strands and the soaking water over the rice.

Step 4

Heat the oil in a non stick wok over a medium flame. Add the cardamom, bay leaves and cinnamon stick. Fry for a minute. Add the cashews and raisins, stirring for another minute.

Step 5

Reduce the heat and add the rice. Stir well (but gently!) to combine, and let it warm through for about 2 minutes. Season to taste and serve while it's still warm.

Tips & Variations


No special items needed.