Easy Vegan Saffron Rice
This easy vegan saffron rice is so flavorful thanks to using the tadka technique famous in Indian cuisine.
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Servings: 4
Calories: 174kcal
Equipment
- Small pot
- Small skillet or pot
- Fine-mesh sieve
Ingredients
- 1 cup basmati rice
- 2 cups water or vegetable stock
- 1 teaspoon salt
- Pinch of saffron, approximately 8 threads
- 4 tablespoons vegan butter or vegan ghee
- 1 teaspoon dry fenugreek
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds, lightly crushed between your fingers
Instructions
Rinse the rice:
- Place the basmati rice in a fine mesh sieve and run it under cold water for 1 minute. Use your hands to swirl the rice around under the running water. After the rice is rinsed, pour it into a pot and cover with 2 cups of water and 1 teaspoon salt. Turn the heat to high.
Temper the spices:
- Melt the vegan butter into another small pot over medium-high heat. Add the fenugreek, black mustard seeds, and cumin seeds and cook for 45 seconds to 1 minute or until the mustard seeds begin to pop. Turn off the heat.
Simmer the rice:
- Once the water on the rice begins to boil, stir the rice once. Sprinkle the saffron on top and then pour the hot spices along with the butter or oil into the pot over the rice. It will sizzle and pop!
- Turn the heat to the lowest setting and cover the rice. Cook for 15–18 minutes or until the rice is fluffy. Turn off the heat and let stand for 5 minutes.
To serve:
- Remove the lid on the rice and fluff with a fork to incorporate the rice and saffron throughout. Taste and season to your preferences. Serve with your favorite grilled vegetables or alongside stews or curries. Enjoy!
Nutrition
Calories: 174kcal | Carbohydrates: 37g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 585mg | Fiber: 1g | Sugar: 1g