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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
jeera rice recipe with Saffron Petals
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This recipe for jeera rice with Saffron Petals is an effortless and flavorful dish, where the golden hue of saffron and earthy cumin transform simple rice into something special. Perfect for busy weeknights or elevating a family gathering, this dish is a delicious, simple win for healthy eating.
Ingredients
- 1.5 cups (270 g) Basmati Rice
- 2 tablespoons (30 ml) Ghee or Cooking Oil
- 1.5 teaspoons (7.5 ml) Cumin Seeds (Jeera)
- Salt, to taste
- 3 cups (720 ml) Water
- a pinch (0.1 g) Saffron Petals
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Rinse Basmati Rice: Rinse 1.5 cups (270 g) of basmati rice under cool running water in a fine-mesh sieve until the water runs completely clear. Soak the rice in fresh water for 15-20 minutes, then drain it very thoroughly; this critical step helps ensure fluffy, separate grains for your jeera rice recipe with Saffron Petals.
- Temper Cumin: In a medium pot or saucepan with a tight-fitting lid, heat 2 tablespoons (30 ml) of ghee or oil over medium heat until shimmering. Add 1.5 teaspoons (7.5 ml) of whole cumin seeds and let them sizzle for about 30-45 seconds, watching for them to turn light golden and release their fragrant aroma.
- Combine & Cook: Carefully add the drained rice to the pot with the tempered cumin. Stir gently for 1 minute to ensure each grain is lightly coated and begins to toast slightly. Pour in 3 cups (720 ml) of water and add salt to taste; bring the mixture to a rolling boil. Immediately reduce the heat to its lowest setting, cover the pot tightly, and simmer for 15 minutes without lifting the lid. (If you hear persistent sizzling after 10 minutes, the heat might be too high; lower it slightly.)
- Add Saffron Petals & Rest: After 15 minutes of simmering, remove the pot from heat. Gently stir in the pinch of Saffron Petals, distributing them evenly. Re-cover the pot tightly and let the rice sit undisturbed for another 5 minutes; this allows the saffron(s) delicate aroma to fully infuse and the rice grains to finish steaming to perfection.
- Fluff & Serve: Uncover the pot. Using a fork, gently fluff the jeera rice, separating the grains. The aroma will be intoxicating and the Saffron Petals will add a beautiful visual touch. Serve this delightful jeera rice recipe with Saffron Petals immediately as a perfect accompaniment to your main course.
Notes
Customize this dish with organic basmati, olive oil (instead of ghee) for heart-healthy or vegan versions, or reduce salt for low-sodium. This recipe is naturally gluten-free. For substitutions, long-grain white or jasmine rice can be used instead of basmati. Unsalted butter or any neutral cooking oil can replace ghee. Saffron petals can be omitted, or a tiny pinch of turmeric can add color but not the same aroma. Whole cumin seeds are best; ground cumin (about 0.5 tsp) can be used but temper very briefly. Store aged basmati in an airtight container in a cool, dry pantry. Keep cumin seeds in a cool, dark place. Preserve saffron petals in an airtight container away from light and heat. To prevent sticky rice, rinse thoroughly and use the exact rice-to-water ratio; if already sticky, spread to cool and fluff. If rice burns, ensure a tight lid and low heat, then scoop the top, unburnt layer. If rice is dry, add 2-3 tablespoons of hot water, re-cover, and steam on the lowest heat for an additional 5 minutes.
- Prep Time: 25 minutes
- Cook Time: 23 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (180 g)
- Calories: 220 calories
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 10 mg