Saffron is a wonderful aromatic and delicate spice.
The strands of saffron are the hand-picked stamen of an Autumn-flowering crocus.
It is quite expensive but you only need a small pinch for this sumptuous Moglai-style rice.
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okay saffron rice I can hear you say no that's not a rice pan no it isn't a rice pan but what we have here is some Kashmir saffron I'm just getting that hot so I can toast the saffron and you'll see why in a minute the reason I use Kashmir saffron i order this online and this is superb it is bright red saffron a lot of the saffron that is available at the moment let me just get this lid to show you a bit of contrast on that Oh actually yeah will I just put that on that lid and show you that in contrast and that is bright sort of red in color don't buy saffron that isn't like this if you order it online if you order Kashmir saffron you'll get the real thing a lot of the saffron available on the market in those little square plastic containers is in my opinion is a load of rubbish and I think it's probably been rinsed and dried out as if they've extracted some of the beautiful saffron color out of it and then used it and you know there's enough cheating goes on in the food industry and we really need to stop buying rubbish like that so if you order your Kashmir saffron online you'll get a genuine product it's beautiful stuff and you'll see that's the amount of saffron I'm gonna actually use in this dish and that's what I would call it a fairly generous pinch I'm going to just drop that into the hot pan and that will go in just for a few seconds now saffron an extremely expensive spice it is morick and isn't this a more expensive in way than gold which is true because but just a little bit like that Amina but you can probably spend five pound on a on a part of saffron I can't show you that very well you can probably spend about five pounds on a packet of saffron but you only use a tiny pinch at a time and that's as much as I'm going to be using for this dish now what you can do once that's actually dried out now now it's actually gone dry you can just pressure it I don't know if you can hear that it's been crunching and what that does is it breaks it into little strands and often when you buy saffron rice or alleged saffron rice what they live done is they love then I put food coloring into the rice and what they do is they cook the rice and then they drop bits of food coloring all over the rice and let it soak in for a few minutes and then stir the rice up so it looks all fancy colors what they're trying to emulate is what happens when you make proper suffer on rice now this it will proper saffron rice what I'm going to do with that nailh is I'm going to just add a little milk to it a little warm milk to it and and then I'll show you exactly why we do it this way so there we have it that's the saffron added to warm milk now if you use the cheap saffron you will not get anything like that color that beautiful yellow saffron color and that's just in ordinary milk isn't that beautiful what we do now is we cook the rice and then we drizzle that onto the rice at the end and I'll show you that little technique because it's lovely I'm going to use basmati rice because it's really simple and it's the best rice I know for this dish and what we do is we put in two cups of rice two measures of rice to four measures of water that's two measures of rice and in this case I'm using standard cups and one two three and so that's the rice in simple as that don't need to mess around with it and give it a quick stir a lot of people I love the Cape picking it over washing the rice and all that you modern rice is produced in such excellent conditions that we don't really need to do much of that these days yes I have bought rice in the past when I lived in Hong Kong it was the cheap rice and it had little stones in it and all sorts of things but modern production and separation methods have got past that now and the lazy cook like me can now use this rice with fairly much with impunity so we'll just let that cook away and what we do is we literally just bring that to a rapid boil and then we transfer it to a low heat for about 10 minutes and then just shut it off at no time do you lift the lid don't lift the lid I'll say it one more time don't lift the lid all right people will come along and they'll go and what's in there they look inside your pan and to let all the steam and ruin the rice so god it jealously don't let them lift the lid on your rice okay all right that way you'll end up with gorgeous rice and wait till you see this at the end it is it is fantastic okay here we are I've moved the pan across be positioning a lot of steam so get across to an ultra low heat as low as you can get it without turning it off and it'll stay that out for 10 minutes and then I'll just shut it off and then leave it another 10 minutes all right so it can finish cooking finish steaming in the retiring heat and it's important that we keep the lid on I know I keep blurting that at you but that's the way it's got to be all right okay so time to check the rice that's one minute the lid and only then and I go in there now a lot have a feel of a pinch and the taste absolutely perfect yeah this is where you get to see what happens with it what I do is I just dribble it in little amounts on the surface and as you pick it up you've got those little bits of saffron floating on top and you'll see how they catch and that is what they're trying to emulate when they drop an eyedropper with food coloring onto it because this is the original mod lifestyle and the monk moguls were originally came from Persia into we're into India and they brought with them this rich almost perfume spiced cuisine with them and this is the still the cuisine of modern Iran model Persia and other places in the region that some of that style and you want to get off of this out because like I said it's rather expensive and we don't stop there you let that soak in for a couple of minutes and then what we do is we give it a fluff up like that and what happens is you've got little bits of white you got little bit together and you've got beautiful flecks of intense color where the actual strands saffron puts the rice and what we do there is we just do that metal and cover that all just for a few minutes and there's no beat under it but just do it like that and cover it up until you serve it okay here we are we've got a vegetable curry we've got in the center we've got the chicken yogurt chicken and we've got saffron rice and on the side we've got a nice cucumber mint Reiter all these dishes are available on my channel and enjoy