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 Name of the recipe - Saffron Rice


Saffron Rice
1 Pinch saffron
1 Tablespoon water
1½Cups basmati rice
3 Tablespoon ghee or unsalted butter
4 Bay leaves
7 bits of cinnamon bark (about 1 heaping teaspoon)
7 whole cloves
½ Teaspoon salt
7 whole cardamom pods
4 cups of hot water

Method of Preparation

Soak the saffron in the 1-tablespoon water for at least 10 minutes. Wash and rinse the rice twice. Drain. Heat a pot over medium heat and add the ghee (butter milk). Then add the bay leaves, cinnamon, cloves, salt and cardamom and mix well for a minute. Turn the heat to low, add the rice and sauté in the spice for two minutes. Pour in the hot water and the soaked saffron and bring to a gentle boil. Boil uncovered for 5 minutes. Then turn down the heat to medium and partially cover. Continue to boil gently for another 5 minutes, stirring once or twice to keep from sticking. Turn the heat to low, fully cover and simmer until tender, about 10 minutes.


Saffron is bitter and pungent to taste, heating and the after taste is pungent. It is balancing the all three doshas, easy to digest.

Medicinal use:

It is a useful recipe for male/female sexual disorder and also effective for migraine - type headache. It is also helpful in revitalizing the blood, circulation and female reproductive system.