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Saffron Rice

  • 2 tablespoons butter
  • 3/4 cup diced onion
  • 1 cup long-grain, white rice
  • 3 cups chicken stock
  • Pinch saffron threads
  • Salt and freshly ground black pepper
  • In a large saucepan or pot, melt the butter over medium heat.
  • Add the onions while stirring in the rice to coat with the butter.
  • Pour in the chicken stock, saffron, salt and pepper.
  • Raise the heat to high and bring to a boil.
  • Cover, turn the heat to low and simmer for about 20 minutes. Remove the lid and fluff with a fork before serving.

Saffron Citrus Fish Kebabs

  • Juice of 1/2 orange (about 3 tablespoons)
  • Juice of 1/2 lemon (about 1 1/2 tablespoons)
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 generous pinch saffron
  • Salt and freshly ground black pepper
  • Freshly ground black pepper and sea salt to taste
  • Soak 6 bamboo skewers in water for 30 minutes. (Alternatively, you can use metal skewers, which do not require special preparation.)
  • Make the marinade: Whisk together the orange juice, lemon juice, olive oil, and garlic.
  • Crush the saffron threads between clean fingers and add to the marinade.
  • Season to taste with freshly ground black pepper and sea salt.
  • Pour the marinade into a 9-inch x 13-inch (or similarly sized) baking dish. Set aside.

Saffron Cardamom Lassi

  • 1 1/8 cups of flour
  • 1 stick of butter
  • 0.25 grams of saffron threads
  • 1/2 Tbsp. orange rind
  • 1/3 cup sugar
  • 2 large egg yolks
  • In a small bowl, crumble the saffron into 1 tablespoon of the water and let stand for 5 minutes.
  • Whisk together the yogurt, powdered sugar, crushed cardamom seeds and crushed pistachios in a large bowl.
  • Stir in the saffron and water mix. Combine well.
  • Refrigerate, whisking a few times, until cold and brightly coloured, about 1 hour.
  • Pour into medium glasses and serve with some crushed pistachios on top.

Saffron Chicken

  • 1/2 teaspoon saffron
  • 3 lbs chicken pieces
  • 3 tablespoons ghee or 3 tablespoons butter or 3 tablespoons oil
  • 1 large onion, julienned
  • 2 teaspoons finely grated gingerroot
  • 1 -3 fresh chili pepper, or to taste, red or green
  • 2 -3 cloves garlic, crushed
  • 1/2 teaspoon ground cardamom
  • 1 1/2 teaspoons salt
  • Toast the saffron strands in a dry pan over a medium heat for about 1 minute taking care not to burn them.
  • Cool, and then crush them with the back of a spoon.
  • Dissolve them in 1 tablespoon of very hot water.
  • Heat the ghee (or whatever you use), and gently fry the onion, garlic, ginger and chilli until the onion is soft and golden.
  • Add garlic.
  • Add the dissolved saffron to the pan with the cardamom, then add the chicken. Turn the chicken pieces in the mix, coating well.
  • Add the salt, cover and cook for 25 minutes until the chicken is tender.
  • Uncover the pan and continue cooking, turning often until the liquid is almost gone.

Indian Saffron Kulfi

  • 1 tbs boiling water
  • Large pinch of saffron threads
  • 1L (4 cups) evaporated milk
  • 335g (1 1/2 cups) caster sugar
  • 50g pistachio kernels, finely chopped
  • 50g blanched almonds, finely chopped
  • 3 ripe mangoes, to serve
  • 1 tbs caster sugar, extra, to serve
  • Place the boiling water in a small heatproof bowl. Add the saffron threads and set aside for 2 minutes.
  • Meanwhile, place the evaporated milk and sugar in a medium saucepan. Stir over low heat for 3 minutes or until the sugar dissolves.
  • Add the saffron and liquid, pistachios and almonds to the milk mixture and stir to combine.
  • Pour the mixture into six 250ml (1-cup) freezer proof moulds. Place in the freezer for 6 hours or overnight to firm.
  • Cut the cheeks from the mangoes and use a spoon to scoop out the flesh.
  • Preheat a chargrill pan on high heat. Place the mango pieces on a large plate and sprinkle with the extra sugar.
  • Cook the mango in preheated chargrill pan for 2-3 seconds each side or until just warmed through.
  • Quickly dip the base of each mould in hot water to loosen the kulfi and turn out onto serving plates. Serve with the chargrilled mango.

Saffron Rice Pudding

  • 1 1/2 cup basmati rice, uncooked
  • 8 cup water
  • 1/4 tsp salt
  • 3 cup granulated sugar
  • 1/4 tsp saffron, crushed
  • 1/4 cup butter, unsalted, melted
  • 4 TBS almond slivers
  • Drain washed rice and place in a 5-quart non-stick pot with:8 cup water and 1/4 tsp salt
  • Bring it to a boil, skimming the white foam from the surface as it forms.
  • Cover and simmer over medium heat for 30 minutes or until rice is completely soft.
  • Stir in 3 cup granulated sugar,Cook for 20 more minutes, stirring constantly.
  • While rice is cooking, combine in a small bowl and reserve 1/4 tsp saffron, crushed2 TBS water, hot
  • After rice has cooked for 20 mins, add saffron and 1/4 cup butter, unsalted, melted
  • 2 TBS almond slivers, 1 tsp cardamom, ground, 1/4 cup rose water.
  • Cover and simmer on low heat for 45 minutes, stirring occasionally until mixture has thickened to a pudding.
  • Pour saffron pudding into a shallow serving dish and garnish with cinnamon,almond,pistachios.
  • Chill in refrigerator until set, about 2 hours.Serve cold.