Sri Lankan Saffron Rice Recipe




 Basmati rice1 Cup (16 tbs)
 Ghee2 Tablespoon
 Onions2 , chopped
 Curry leaves/1 small bay leaf3
 Grated fresh ginger1 Teaspoon
 Salt1⁄2 Teaspoon
 Coconut milk2 Cup (32 tbs)
 Saffron threads1⁄4 Teaspoon, soaked in 1 tablespoon hot water
For tying in a cheesecloth bag
 Cardamom pods10
 Cinnamon stick1 1⁄2 Inch
For garnish
 Hardboiled egg1 , sliced
 Cashew nuts2 Tablespoon, fried in ghee
 Chopped parsley2 Tablespoon
 Lime wedges/Lemon wedges4

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


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.