Best 2 Rice Cooker Saffron Rice Recipes

Embark on a culinary adventure as we delve into the realm of rice cooker saffron rice, a delectable dish that tantalizes taste buds with its vibrant color, aromatic fragrance, and exquisite flavor. Saffron, a prized spice renowned for its luxurious golden hue and distinct earthy aroma, elevates this rice recipe to a masterpiece. Whether you're a seasoned chef or a novice cook, this comprehensive guide will lead you through the steps to create this delectable dish in the convenience of your own kitchen.

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RICE COOKER CHICKEN BIRIYANI WITH SAFFRON CREAM

Rice Cooker Chicken Biriyani with Saffron Cream image

Fairuza Akhtar, a restaurant owner in Jackson Heights, Queens, who was born in Pakistan, has developed a quick method for making fragrant, creamy biriyani with whole spices and bites of chicken, at home in her rice cooker. "My mother would fall down in a faint," she said, referring to the traditionally reverent attitude toward biriyanis in Northern India and Pakistan. "But rice cookers are the way of the modern world."

Provided by Julia Moskin

Categories dinner, grains and rice, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 25

Ingredients

1 pound boneless, skinless chicken thighs
1 cup plain yogurt, preferably whole milk
1 1/2 teaspoons coriander powder
1 teaspoon turmeric powder
1 teaspoon mild chile powder
1/2 teaspoon cumin powder
1 onion cut into chunks
1 2-inch chunk fresh ginger, peeled
3 garlic cloves, peeled
1 fresh green chile pepper such as jalapeño or Serrano, stemmed
3 tablespoons canola oil or ghee (clarified butter)
1 1/2 cups basmati rice, rinsed
6 cloves
6 cardamom pods
1 cinnamon stick
3 cups chicken broth (use low-sodium if canned) mixed with 1/4 teaspoon garam masala
1 teaspoon salt
Pinch saffron threads mixed with 2 tablespoons heavy cream
3 tablespoons chopped cilantro, more for garnish
3 tablespoons chopped mint
1 lime
Oil for frying
1 onion, thinly sliced
Big handful cashews
Big handful raisins

Steps:

Cut chicken into bite-size chunks: 6 to 8 pieces from each thigh. In a bowl, mix yogurt and powdered spices. Add chicken, mix well to coat, and set aside.
In a food processor, purée onion, ginger, garlic and chili pepper together. Set aside.
In a rice cooker, heat oil in cooking bowl on ''cook.'' When hot, add onion paste and cook, uncovered, until some liquid has evaporated and paste begins to brown, about 15 minutes. Stir occasionally.
Add rice and whole spices and stir well. Smooth top and arrange marinated chicken pieces over surface.
Gently pour in broth and salt. Cover and let cook until rice is tender and chicken is cooked through, about 25 minutes depending on cooker.
When done (or when cooker switches to "warm" function), add saffron cream and mix, making sure to scrape and scoop up bottom layer of rice. Sprinkle chopped cilantro and mint on top and re-cover. Let steam 5 minutes more.
If making garnishes, heat 1 inch oil in a pot until rippling. Add onion and cook, separating rings, until golden brown. Lift out and drain. Add cashews and raisins to same oil and cook until cashews are golden brown. Lift out and drain.
Just before serving, squeeze lime over biriyani and mix very well, fluffing lightly. Scoop onto serving platter and garnish with chopped cilantro and fried onions, cashews and raisins.

RICE COOKER SAFFRON RICE

Rice Cooker Saffron Rice image

This rice is fantastic! I serve it w/ any delicately flavored meat or fish. Although saffron is expensive, it lasts forever since a little goes a long way. I'm talking, about 5 threads to season the entire pot.

Provided by Heather McDaniel

Categories Rice Sides

Time 30m

Number Of Ingredients 7

Ingredients

2 Tbsp butter, melted
3/4 c onion, diced
1 c dry rice (i prefer jasmine)
2 c chicken stock
1 pinch saffron threads
2 Tbsp parmesan cheese
salt and pepper, to taste

Steps:

1. Pour rice and onion into rice cooker. Stir to coat with butter.
2. Pour in chicken stock, saffron threads, salt and pepper. Stir to mix thoroughly. Cook until timer goes off and rice is soft, about 20-30 minutes.
3. Top w/ parmesan, fluff with fork and serve.

Tips:

Use high-quality saffron. Saffron is a valuable spice, so it's worth investing in an excellent brand. Look for saffron that has a deep red color and a strong aroma.
Toast the saffron before using it. Toasting the saffron will help to release its flavor and aroma. You can toast the saffron in a dry skillet over low heat for a few minutes or in the oven at 350 degrees Fahrenheit for 5-10 minutes.
Use a good quality rice. Basmati rice is a traditional choice for saffron rice, but you can also use other long-grain rice, such as jasmine or white rice.
Rinse the rice before cooking it. Rinsing the rice will help to remove any starch and impurities from the rice.
Use the correct ratio of rice to water. The ratio of rice to water will vary depending on the type of rice you are using. For basmati rice, a good ratio is 1 cup of rice to 1 1/2 cups of water.
Add the saffron to the rice at the end of cooking. Adding the saffron to the rice at the end of cooking will help to preserve its flavor and aroma.
Fluff the rice before serving. Fluffing the rice with a fork will help to separate the grains and make it light and fluffy.

Conclusion:

Saffron rice is a delicious and aromatic dish that can be enjoyed as a side dish or a main course. With its beautiful golden color and unique flavor, saffron rice is sure to impress your guests. Here are some additional tips for making saffron rice:

You can add other ingredients to your saffron rice, such as nuts, dried fruits, or vegetables.
Saffron rice can be served with a variety of dishes, such as grilled chicken, fish, or lamb.
Saffron rice is a great way to use up leftover rice.

Saffron rice is a delicious and versatile dish that can be enjoyed in many different ways. With its beautiful color and unique flavor, saffron rice is sure to be a hit at your next dinner party.