saffron rice recipe, kesar rice recipe
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5 from 1 vote

saffron rice

this is an easy, aromatic and light saffron rice or kesar rice recipe
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: main course
Cuisine: indian
Servings: 2 to 3
Author: Dassana Amit


  • 1.5 cups basmati rice
  • 2 to 3 generous pinch of saffron (kesar)
  • ¾ teaspoon shah jeera (caraway seeds)
  • 2 green cardamoms (choti elaichi)
  • 1 tej patta (indian bay leaf)
  • 1 inch cinnamon (dalchini)
  • 2 cloves (lavang)
  • 1 strand of mace (javitri)
  • 3 to 3.25 cups water
  • 1 pinch turmeric (haldi) - optional
  • 1.5 tablespoons ghee or oil
  • a few coriander leaves or mint leaves for garnish (optional)
  • salt as required


soaking rice

  • rinse the rice for 3 to 4 times in water or till the water runs clear of starch. 
  • soak the rice for 20 to 30 mins in water.
  • drain the water and keep the rice aside.

making saffron rice

  • heat oil or ghee in a deep pan or pot.
  • add all the whole spices including shahjeera.
  • fry till the spices crackle. 
  • then add soaked rice. stir for 1 to 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.