CookEat Recipe
Indian Saffron-Curry Rice in Chicken Broth
One cup rice slowly absorbs saffron-infused chicken broth with a pinch of curry.
Method
Steps
Step 1
Heat 240 mL of the measured chicken broth with saffron until steaming and steep 10 minutes; do not count it as extra broth.
Step 2
Rinse rice if needed, then combine it with saffron broth, remaining 210 mL broth, a pinch curry, salt and pepper in a covered pan.
Step 3
Bring to a simmer, cover and cook gently about 15–20 minutes until broth is absorbed and rice tender. Rest covered 5 minutes, fluff and serve very hot.
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