Saffron Rice Yellow Rice Food

SAFFRON YELLOW RICE MIX

Steps:

• Combine everything and store in an airtight container.
• TO PREPARE:.
• In a saucepan; combine the rice mix, 2 cups of water and 1 t. oil. Bring to a boil over high heat, stirring frequently.
• Reduce heat to low and simmer, covered, for 20 minutes or until rice is done.

HOW TO MAKE YELLOW RICE

Steps:

• Heat butter in a large saucepan over medium heat. Add the rice and gently stir until rice begins to lightly brown.
• Add garlic, onion powder, and turmeric and stir until well mixed in.
• Slowly stir in chicken broth and raise heat to medium-high. Add salt and pepper to taste. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes.
• Remove from heat and add cilantro, and fluff with a fork. Serves 4.

IRANIAN YELLOW RICE WITH SAFFRON

Steps:

• For the rice: Sprinkle the saffron on the ice cubes in a small bowl and let sit at room temperature until the ice is completely melted, about 1 hour. This is your bloomed saffron.
• Meanwhile, rinse the rice a few times until the water runs clean.
• Melt the butter in a 3-quart saucepan over medium heat. Add half the onions and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the rice and 1 teaspoon salt and stir to combine. Add 3 1/4 cups water and the bloomed saffron, then turn the heat to medium high.
• Bring the liquid to a boil, then lower the heat to medium. Cover the pan and cook until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
• For the topping: Meanwhile, melt the butter in a large skillet over medium-low heat. Add the onions and fry, stirring occasionally, until golden brown, about 15 minutes. Add the raisins and cook, stirring occasionally, until warmed and slightly softened, about 2 minutes (see Cook's Note). Set aside.
• When the rice is ready, remove from the heat and let sit for 5 minutes so it can finish steaming. Fluff with a fork and transfer to a serving plate. Top with the onion and raisin mixture and serve.

SAFFRON RICE | YELLOW RICE

Steps:

• Rinse the rice for 3 to 4 times in water or till the water runs clear of starch.
• Soak the rice for 20 to 30 mins in water. Drain the water and keep the rice aside.
• Gather all the ingredients, measure and set them aside.
• Crush the saffron strands with your fingers or in a mortar-pestle. Set aside.
• Heat oil or ghee in a deep pan or pot. Lower the heat. Add all the whole spices - caraway seeds, green cardamoms, cinnamon, cloves, tej patta and mace strand.
• Fry for some seconds until the spices crackle taking care they do not burn.
• Then add the soaked rice. Mix and stir gently for 1 to 2 minutes so that the fat coats the rice grains.
• Add the crushed saffron strands to the rice.
• Add turmeric powder now if you plan to add it. Mix gently.
• Pour water and season with salt according to taste. Taste the water and it should be slightly salty.
• Cover the pan tightly and let the rice cook till the grains become separately cooked and absorb all the water.
• Do check the rice for a couple of times when it is cooking. If it looks like the water is simmering off too quickly, and more water 1 tablespoon at a time. Once done, fluff gently with a fork.
• Serve the saffron rice garnished with coriander or mint leaves with any lentil or vegetable curry of your choice.

SAFFRON JEWEL RICE

Steps:

• Sprinkle the saffron into 1/4 cup hot water; let sit 15 minutes. Meanwhile, combine 2 cups water, the sugar and a pinch of salt in a small saucepan and bring to a boil. Add the orange zest and carrot, reduce the heat to medium low and simmer until tender, about 4 minutes. Drain and transfer to a bowl; set aside.
• Heat 2 tablespoons butter in a large pot over medium heat. Add the onion, cinnamon stick, cardamom, allspice, cumin and a pinch of salt and cook, stirring occasionally, until the onion is translucent, about 8 minutes. Add the rice and 3/4 teaspoon salt and stir to coat. Add 3 cups water, increase the heat to medium high and simmer until the water has mostly evaporated, about 4 minutes. Cover the pot with foil and the lid, reduce the heat to low and cook until the water is completely absorbed, about 12 minutes. Remove from the heat and let stand 5 minutes.
• Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the pistachios and almonds and cook until just lightly golden, about 1 minute. Remove from the heat and add the dried cranberries and apricots, and 1 tablespoon of the prepared saffron water; stir to combine, then transfer to a bowl and set aside for topping.
• Uncover the rice and fluff with a fork; discard the cinnamon stick and cardamom pods. Transfer about half of the rice to a serving bowl. Add the remaining saffron water, 1 tablespoon butter and the reserved orange peel and carrot to the rice in the pot and stir gently. Add the yellow rice to the white rice and gently toss; sprinkle with the pistachio mixture and parsley.

YELLOW RICE

Steps:

• In a fine-mesh sieve, rinse the rice until the water runs clear, then set aside to drain.
• In a medium saucepan or pot, heat the oil over medium. Add the onion and garlic, and cook, stirring frequently, until softened and fragrant, about 5 to 7 minutes. Take care not to burn the garlic by reducing the heat slightly if necessary.
• Add the rice and sprinkle it with the salt and turmeric. Stir to combine, then cook the rice and spices in the oil for about 1 minute. Add the water, bring to a lively boil over high heat and then immediately cover and reduce the heat to low. Cook for about 15 minutes, until the water has been absorbed. Turn off the heat and allow the rice to continue steaming, covered, for another 10 minutes.
• Gently fluff with a fork or a slotted spatula, taking care not to break too many grains. Garnish with the cilantro, if using, and serve.

SAFFRON RICE

Steps:

• Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

SAFFRON SCENTED FRUITY YELLOW RICE - RICE COOKER

Steps:

• Important Note: This is a recipe for a standard Rice Cooker - please adjust the fluids if cooking in a pan the conventional way.
• Put 3 cups 0f rinsed Basmati rice into your rice cooker - using the cup provided.
• Fill up with water to the 3 cup level in the rice cooker.
• Add the saffron, cardamom seeds, salt, pepper & chutney to the rice & water.
• Using the special non-stick spatula or spoon, gently mix it all together.
• Turn the rice cooker on to the Cook cycle.
• (This can be kept warm when the cooking cycle has finished for up to 2 hours.).
• When ready to serve, add the butter & gently mix through.
• Then put into a serving dish or straight onto the plates & garnish with chopped fresh coriander/cilantro.
• You can also sprinkle some toasted flaked almonds on top if you wish.