Saffron Recipes

Saffron Rice, Kesar Chawal by Tarla Dalal

Saffron Rice

Ingredients

  • 1/2 tsp saffron (kesar) strands
  • 2 1/2 cups cooked long grained rice (basmati)
  • 1 tbsp of rose water
  • 1/4 cup sliced onions
  • oil for deep-frying
  • 2 tbsp ghee
  • 1/4 cup chopped onions
  • 1/4 cup almond (badam) slivers
  • 1/4 cup raisins (kismis)
  • 1/4 cup milk
  • salt to taste

For Serving

  • mixed vegetable curry

Method

  1. Combine the saffron and rose water in a small bowl mix well and keep aside.
  2. Heat the oil in a deep non-stick pan and deep-fry the sliced onions on a medium flame till they are golden brown. Drain on an absorbent paper and keep aside.
  3. Heat the ghee in a broad non-stick pan, add the chopped onions, almonds and raisins and sauté on a medium flame for 3 minutes or till the onions turn golden brown in colour.
  4. Add the rice, saffron-rose water mixture, milk, fried onions and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  5. Serve hot with mixed vegetable curry.

Kesari Shrikhand by Sanjeev Kapoor

Ingredients

  • Saffron milk (kesar) 2 tablespoons
  • Saffron strands for garnish
  • Hung yogurt 2 cups
  • Powdered sugar 1/2 cup
  • Nutmeg (jaiphal) powder 1/4 teaspoon
  • Green cardamom powder 1/2 teaspoon
  • Almonds blanched, peeled and sliced for garnish
  • Pistachios blanched and chopped for garnish

Method

  1. Whisk together hung yogurt and powdered sugar in a bowl till smooth and creamy.
  2. Add saffron milk and whisk till well blended. Add nutmeg powder and cardamom powder and mix well. Refrigerate to chill.
  3. Garnish with almonds, pistachios, saffron and serve chilled.