Saffron Rice and Chana Masala Recipe: Vegetarian Indian Dinner
Saffron rice is a fragrant rice dish—often made with basmati—flavored with saffron, a spice that gives it a golden-yellow color and a delicate floral aroma. Depending on the recipe, it may also include butter or ghee, whole spices, nuts, or raisins.Chana masala is a popular Indian chickpea curry cooked with tomatoes, onions, ginger, garlic, and spices such as cumin, coriander, and garam masala. It’s savory, tangy, and sometimes spicy.Served together, the mild, aromatic rice balances the richly spiced chickpeas. The meal is usually vegetarian and can be vegan if made without butter or ghee.
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Ingredients
Saffron Rice
- 1½ cups basmati rice
- ¼ teaspoon saffron threads
- 2 tablespoons warm water
- 2 tablespoons butter ghee, or vegetable oil
- 2¼ cups water
- ¾ teaspoon salt
- 1 small cinnamon stick optional
- 3 green cardamom pods lightly crushed, optional
Chana Masala
- 2 tablespoons vegetable oil
- 1 medium yellow onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 small jalapeño finely chopped, optional
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper optional
- 14 ounces crushed tomatoes can
- 30 onces chickpeas cans, (15 ounces each), drained and rinsed
- ¾ cup water plus more as needed
- ¾ teaspoon salt or to taste
- 1 teaspoon garam masala
- 1 tablespoon lemon juice plus more to taste
- ¼ cup fresh cilantro chopped, optional
Instructions
Saffron Rice
- Rinse the rice: Rinse under cold water until the water runs mostly clear. Drain well.
- Bloom the saffron: Lightly crush the saffron threads and soak them in the 2 tablespoons warm water for 5–10 minutes.
- Toast the rice: Heat the butter, ghee, or oil in a medium saucepan over medium heat. Add the cinnamon and cardamom, if using, and stir for 30 seconds. Add the rice and stir gently for 1 minute.
- Simmer: Add the 2¼ cups water, salt, and saffron with its soaking liquid. Bring to a boil, then cover and reduce the heat to low. Cook for 15 minutes without lifting the lid.
- Rest: Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork and remove the whole spices before serving.
Chana Masala
- Cook the onion: Heat the oil in a large skillet or saucepan over medium heat. Add the onion and cook for 8–10 minutes, stirring occasionally, until softened and lightly golden.
- Add aromatics: Stir in the garlic, ginger, and jalapeño, if using. Cook for 1 minute.
- Add spices: Stir in the cumin, coriander, turmeric, and cayenne. Cook for about 30 seconds, stirring constantly.
- Cook the tomatoes: Add the crushed tomatoes and cook for 5–7 minutes, stirring occasionally, until slightly thickened.
- Simmer: Add the chickpeas, water, and salt. Bring to a gentle simmer and cook uncovered for 15 minutes. Mash a few chickpeas against the side of the pan to thicken the sauce, or add a splash of water if it gets too thick.
- Finish: Stir in the garam masala and cook for 2 minutes. Remove from the heat and add the lemon juice. Taste and adjust the salt, lemon, or heat. Sprinkle with cilantro, if using.
- To serve: Divide the saffron rice among four plates or bowls and spoon the chana masala alongside it.
Timing tip: Start by blooming the saffron and rinsing the rice, then begin cooking the chana masala. Put the rice on while the tomato sauce cooks so both dishes finish around the same time.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 335kcal (17%)Carbohydrates: 72g (24%)Protein: 9g (18%)Fat: 2g (3%)Saturated Fat: 0.4g (3%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 1028mg (45%)Potassium: 528mg (15%)Fiber: 6g (25%)Sugar: 7g (8%)Vitamin A: 395IU (8%)Vitamin C: 19mg (23%)Calcium: 110mg (11%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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