How to Make Saffron Pilau Rice at home

This simple saffron rice recipe is from the southern region of Thailand, which is frequently consumed with roast chicken. Saffron rice adds a distinctive touch to meals and is almost as simple to prepare as ordinary rice. You may prepare this dish without a rice cooker. The rice is steamed but is actually boiled in a pot on the stove. Additionally, this saffron rice recipe is fat-free, unlike most of them.

Saffron gives the rice in this meal not only its distinctive flavor but also its distinctive golden hue. This dish uses only a small amount of saffron because of its high cost, and turmeric is added to intensify the color. That spice not only has fantastic health benefits.


Make 6 servings

  • 3/4 teaspoon crumbled saffron threads
  • 2 tablespoons boiling-hot water
  • 1/3 cup olive oil or butter
  • 1 cup slivered almonds
  • 2 onion, chopped
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 cups white basmati rice
  • 4 cups water
  • 1 cup currants dried
  • 1 cup Cashew
  • 1 cup green peas

Steps to Make Saffron Pilau Rice at home

In a small bowl, soften 2 tablespoons of saffron in hot water.
In a heavy pot, heat the oil until it shimmers over medium-high heat. Cook almonds and cashew for three minutes, stirring often, until golden. To drain, transfer with a slotted spoon to paper towels.
In the remaining oil in the pot, cook the onion for 10 to 15 minutes, stirring regularly, until golden brown. Place the bowl with the onion half in it.
Add the rice to the onion in the pot and stir-fry for 2 minutes or until fragrant. Bring to a simmer after adding the water, saffron mixture, teaspoons of salt, and pepper. Reduce heat to low and simmer, covered, for 15 to 20 minutes, or until water is absorbed and rice is soft. Give rice five minutes to stand, covered and without heat.
Stir almonds, cashews, and currants into the bowl with the onion while the rice is still standing.
Rice should be fluffed with a fork before the almond mixture is spooned on top.

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