Indian Sweet Saffron Rice With Raisins And Pistachios Recipes

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SWEET SAFFRON RICE



Sweet Saffron Rice image

The look and smell of saffron rice is delicious and tempting. It makes a perfect dessert for lunch or any kind of get together. You can serve this dish cold or warm.Serves 4 to 6.

Provided by Manjula Jain

Categories     Dessert

Number Of Ingredients 12

1 cup basmati rice (or long grain rice)
2 Tbsp clarified butter (ghee)
1 ¾ cup water
2 Tbsp milk
½ cup sugar
1 piece of cinnamon stick (dalchini)
¼ tsp saffron threads (kaser)
4 whole cloves (laung)
½ tsp cardamom seeds (coarsely crushed, ilachi)
Pinch of salt
3 Tbsp pistachios and almonds (sliced or crushed, pista, badam)
1 Tbsp raisins (kishmish)

Steps:

  • Dry roast the almonds, pistachios and raisins in a pan on medium heat until the raisins puff and the nuts slightly change color. Set aside.
  • Put the rice, water, cinnamom stick, and salt in a sauce pan over medium high heat.
  • When the rice comes to boil, reduce the heat to low and cover.
  • Let the rice cook for about 15 minutes, or until the water has evaporated.
  • While rice is cooking, in a separate saucepan combine milk, butter, sugar, saffron, cloves and cardamom and bring to boil on medium heat, stir until the sugar has dissolved. Remove from the heat and set aside.
  • Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon gently to avoid mashing the rice.
  • Put the cover back over the rice and turn the heat on to very low. Let the rice simmer for 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes before serving.

INDIAN SWEET SAFFRON RICE WITH RAISINS AND PISTACHIOS



Indian Sweet Saffron Rice With Raisins and Pistachios image

A Vedic recipe (meetha kesari bhat) adapted from the cookbook The Best of Lord Krishna's Cuisine by Yamuna Devi. Although not considered Vedic, I add onion to the rice. Very sweet dish meant to be served to soothe the palate when eating more fiery Indian dishes. The sweetener jaggery or gur can be found in many Asian markets.

Provided by COOKGIRl

Categories     Rice

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 13

1 cup basmati rice (NO other substitution)
2 cups water
1/3 teaspoon saffron threads or 1/3 teaspoon equivalent saffron
1 (1 1/2 inch) cinnamon sticks
6 whole cloves
1/4 teaspoon salt
1/3 cup small yellow onion, diced (optional)
1/4 cup honey, raw (if using honey or maple sugar, reduce water by 2 Tablespoons) or 1/4 cup unbleached cane sugar
1 teaspoon cardamom seeds, crushed or 1 teaspoon cardamom powder
2 tablespoons ghee or 2 tablespoons vegetable oil
3 tablespoons pistachios or 3 tablespoons slivered almonds
3 tablespoons raisins or 3 tablespoons currants
2 tablespoons toasted nuts, for garnishing

Steps:

  • Bring water to boil in saucepan. Place the saffron threads in a small bowl and add 2 1/2 tablespoons of the boiling water and soak the threads for 10 to 15 minutes.
  • In the meantime, add the basmati rice, cinnamon stick, cloves and salt to the saucepan of boiling water. Cover and simmer 20 to 25 minutes or until rice is tender. Remove from heat and let sit with cover on for 5 minutes.
  • Optional: In small pan, lightly saute onion in oil and set aside.
  • Next combine the saffron water (strain the water through a small sieve to remove threads), sweetener and cardamom seeds in a small saucepan. Place over medium heat and stir until the sweetener is dissolved. Lower heat and simmer 1 minute. Pour the syrup over the rice (and stir in onions if using) then re-cover pan.
  • Heat the ghee or oil in small pan over medium-low heat until warm but not smoking. Fry the nuts and raisins until nuts are golden brown and the raisins swell. Stir the raisins, nuts and oil into the hot cooked rice and gently fluff with fork. Remove cinnamon stick and cloves. Spoon rice onto a serving platter and garnish with toasted nuts if desired.

Nutrition Facts : Calories 390.6, Fat 13.7, SaturatedFat 5.1, Cholesterol 16.4, Sodium 190, Carbohydrate 64.3, Fiber 6.2, Sugar 18, Protein 6.9

RICE PUDDING WITH PISTACHIOS, RAISINS AND SAFFRON



Rice Pudding with Pistachios, Raisins and Saffron image

Categories     Milk/Cream     Dairy     Nut     Rice     Dessert     Diwali     Raisin     Pistachio     Party     Gourmet

Yield Serves 6

Number Of Ingredients 8

2 quarts whole milk
3/4 cup jasmine rice
1 cup sugar
6 green cardamom pods, lightly crushed
1/4 teaspoon crumbled saffron threads
2 tablespoons ghee
1/2 cup shelled natural pistachios
1/2 cup golden raisins

Steps:

  • Simmer milk with rice, sugar, cardamom, and saffron in 7- to 8-quart heavy pot, stirring often, until reduced by half, 45 to 50 minutes. Discard cardamom.
  • Heat ghee in a heavy skillet over moderate heat until melted, then cook pistachios and raisins, stirring, until nuts are lightly browned, about 2 minutes. Stir half of pistachio mixture into payasam and sprinkle remainder on top.

SAFFRON SWEET RICE -- ZARDA PULLAO



Saffron Sweet Rice -- Zarda Pullao image

A sweet Indian cinnamon and sugary rice we especially enjoy in Ramadan at the time of breaking the fast. The saffron gives it a warm, pleasant taste and aroma, and it makes a beautiful presentation with its bright yellow color in individual serving dishes.

Provided by UmmIbrahim

Categories     Dessert

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

crumpled up saffron thread, about 1/4 teaspoon
1 tablespoon warm milk
1 cup long grain rice
1/4 cup pistachios
1/4 cup butter
3 cardamom pods
1 stick cinnamon
1 1/2 cups water
1 dash yellow food coloring
1/2 teaspoon salt
6 tablespoons sugar
1/8 cup golden raisin

Steps:

  • Put the crumbled up saffron into the tablespoons of warm milk and let it sit for 1-2 hours.
  • Wash the rice well, then put it into a large bowl with about 5 cups of water and leave it to soak for 1/2 hour. Drain completely.
  • Melt the butter over medium heat in a heavy oven-proof pot with a tight-fitting lid. (you will be placing it into the oven later on so this is important).
  • When the butter is hot put in the pistachios and toast them lightly (they will get a kind of golden tint) this takes about a minute or two. Remove the pistachios with a slotted spoon and set aside.
  • Now, put the cinnamon stick and cardamom pods into the same butter. Stir and fry for 1 minute.
  • Now, put the drain rice into the butter with the cinnamon and cardamom and stir and fry for about 3 minutes.
  • Add water, food coloring, and salt. Stir and cook until all of the water is absorbed.
  • Now put in the saffron milk, sugar, and raisins. Mix together, cover, and place it into an oven set at 325°F for 25 minutes.
  • When finished, place into a pretty serving bowl, or individual serving bowls (take out the cinnamon and cardamom first) and sprinkle with the pistachio nuts.
  • Enjoy!

Nutrition Facts : Calories 402.6, Fat 15.4, SaturatedFat 7.9, Cholesterol 31, Sodium 379, Carbohydrate 61.8, Fiber 1.6, Sugar 22.2, Protein 5.3

INDIAN-STYLE RICE WITH CASHEWS, RAISINS AND TURMERIC



Indian-Style Rice with Cashews, Raisins and Turmeric image

A colorful, fragrant Indian-style rice. If desired, for presentation purposes, the rice can pressed into a lightly-oiled bowl, inverted and unmolded on to a decorative serving plate, and then garnished with fresh cilantro and slices of lime and tomato.

Provided by MICHELLE0011

Categories     Side Dish     Rice Side Dish Recipes

Time 27m

Yield 6

Number Of Ingredients 12

1 tablespoon vegetable oil
1 ½ cups basmati rice
1 (14 ounce) can coconut milk
1 ¼ (14 ounce) cans chicken stock
½ teaspoon ground cumin
½ teaspoon ground coriander
1 pinch crushed red pepper flakes
1 teaspoon salt
¼ teaspoon ground turmeric
1 bay leaf
½ cup raisins
¾ cup cashew halves

Steps:

  • Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

Nutrition Facts : Calories 461.9 calories, Carbohydrate 55.8 g, Cholesterol 2 mg, Fat 25.1 g, Fiber 2.2 g, Protein 8.4 g, SaturatedFat 14.5 g, Sodium 791.7 mg, Sugar 9.5 g

SAFFRON RICE WITH RAISINS AND CASHEWS



Saffron Rice with Raisins and Cashews image

Basmati rice is simmered with clarified butter, cloves, raisins and cashews to create this authentic, slightly sweet taste of India.

Provided by DONNALOVESCHEESE

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 4

Number Of Ingredients 9

2 ½ cups water
1 cup Basmati rice
¼ cup white sugar
2 teaspoons clarified butter
1 pinch saffron
6 whole cloves
3 tablespoons raisins
¼ cup cashews
1 teaspoon ground cardamom

Steps:

  • In a saucepan bring water to a boil. Add rice and boil for 5 minutes. Stir in the sugar, reduce the heat, and add the clarified butter.
  • Meanwhile, soak the saffron in 1 tablespoon hot water for 10 minutes.
  • To the rice add the saffron, cloves, raisins and cashews. Stir well, cover, and cook over low heat for 5 to 10 minutes more, or until all liquid is absorbed and rice is cooked.
  • Sprinkle with cardamom before serving.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 57.9 g, Cholesterol 5.5 mg, Fat 6.8 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 2.3 g, Sodium 59.9 mg, Sugar 13 g

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