Ingredients for Cumin And Saffron Rice
- Canola Oil
- 1 teaspoon black cumin seeds
- Basmati Rice
- 2 cups water
- 1/2 teaspoon salt
- Warm Water
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How to Make Cumin And Saffron Rice
- Heat 1 tablespoon of oil in a medium saucepan over medium heat. Add 1 teaspoon of black cumin seeds and sauté for 10 seconds, or until fragrant.
- Add 1 cup of basmati rice and sauté for 2-3 minutes, until the edges of the rice begin to turn translucent.
- Add 2 cups of water and 1/2 teaspoon of salt. Stir well.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is cooked through.
- While the rice simmers, prepare the saffron water: In a small bowl, steep 1/4 teaspoon of saffron threads in 1/4 cup of hot water for 10 minutes.
- Once the rice is cooked, gently create a 2-inch well in the center of the rice.
- Carefully pour the saffron water into the well.
- Cover the saucepan and let it sit for 5 minutes to allow the saffron water to be absorbed.
- Fluff the rice gently with a fork, mixing the saffron throughout. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
2g
Fat
3g
Carbs
17g
