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Sri Lankan Saffron Rice

Meal.Mates's picture
  Basmati rice 1 Cup (16 tbs)
  Ghee 2 Tablespoon
  Onions 2 , chopped
  Curry leaves/1 small bay leaf 3
  Grated fresh ginger 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Coconut milk 2 Cup (32 tbs)
  Saffron threads 1⁄4 Teaspoon, soaked in 1 tablespoon hot water
For tying in a cheesecloth bag
  Peppercorns 10
  Cardamom pods 10
  Cloves 8
  Cinnamon stick 1 1⁄2 Inch
For garnish
  Hardboiled egg 1 , sliced
  Cashew nuts 2 Tablespoon, fried in ghee
  Chopped parsley 2 Tablespoon
  Lime wedges/Lemon wedges 4

Put rice into a sieve and rinse under cold water until water runs clear. Set aside. Heat ghee in a saucepan and add onion, curry leaves or bay leaf, ginger and salt. Saute until onion is golden. Add rice and cook briksly, stirring, until rice is translucent Stir in the coconut milk, saffron and water and add the bag of spices. Bring to the boil, turn heat down and cover. Simmer 10-15 minutes or until liquid is absorbed and rice is tender. Remove and discard bag of spices, fluff up the rice with a fork and tarn it on to a serving platter, mounding it. Garnish with sliced hard-boiled egg, cashews, parsley and lime or lemon wedges. Serves 6.

Recipe Summary

Main Dish
Lacto Ovo Vegetarian

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 426 Calories from Fat 246

% Daily Value*

Total Fat 29 g44.7%

Saturated Fat 22.1 g110.4%

Trans Fat 0 g

Cholesterol 53.7 mg17.9%

Sodium 196.2 mg8.2%

Total Carbohydrates 38 g12.7%

Dietary Fiber 4.3 g17.4%

Sugars 5.5 g

Protein 7 g14.4%

Vitamin A 9.7% Vitamin C 24.2%

Calcium 6.2% Iron 14.6%

*Based on a 2000 Calorie diet

Sri Lankan Saffron Rice Recipe