I tried it some time back and this was a bit too much, too strong, too strong really! Not very good, not at all spicy at all, more like sweet, but with a lovely fresh, subtle spice kick. And of course this saffron really needs to be soaked overnight in the fridge so it’s ready for use when you’re ready to eat it.
The rice recipe is just as simple but tastes much better too!
For my rice recipe, I have added some chicken stock or stock stock with chicken and it gets cooked to the desired consistency, then I add the cauliflower and some fresh herbs and saffron before serving.
It’s all very straightforward and you don’t need to worry about cooking the rice – the cauliflower and the spices come into their own when cooking the rice, it just melts in the rice! The broth gets really thick, so it needs to be cooked till a thick consistency.
We serve the chicken stock with rice at most of our family dinners!
If you want to know more about saffron, see my post on How To Taste Aromatise – an exciting new way of enjoying spices. 🙂
5 from 1 vote Print Spicy Chicken Curry Rice Recipe Prep Time 15 mins Total Time 15 mins Saffron is a rich golden-red spice and is considered one of the Seven Deadly Sins. It’s been known since ancient times to poison people with its poisonous properties, so if you’re going to cook with it, make sure the food that you’re cooking with isn’t likely to get eaten by someone with a stomach that’s already feeling poisoned! You’d be doing them a huge favor by not using saffron, especially in Asian cooking. This delicious Spicy Chicken Curry Rice recipe is full of flavor and spicy with the spicy cumin and coriander! Course: Main Course Cuisine: Indian Servings : 8 Calories : 561 kcal Author : Vaishali Ingredients 2 1/2 cups dry brown rice
3/4 cups water
2 1/2 tbsp oil Instructions Add the rice to a large pot and cover with water. Bring to a simmer over medium heat and allow to cook for 15 minutes. While the rice is cooking, peel and slice the onion and red bell pepper. Add the sliced onions and peppers to the rice. Add saffron to the pot and cook and stir for 10-15 minutes. Remove the lid and add 1/2-2 tsp salt which is more than
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