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  • Butter    15g
  • Cinnamon stick   1
  • Water     250 ml
  • Salt        ¼ tea spoon
  • Bay leaves     2
  • Basmati rice   250 g
  • Saffron strands 4
  • Almonds toasted flaked for garnish 50 g
  • Vegetable stock 150 ml.


Melt the butter in a large saucepan with the cinnamon stick. Add the water, stock, salt and bay leaves, and bring to the boil. At the rice, cover and cook over a very low heat for 10 min. Stir the Saffron into rice and cook for a further 10 minute ,until the liquid has been absorbed and the rice is tender, stirring occasionally and adding a little more water if necessary. Transfer to a warm serving dish, sprinkle with the almond and serve.