Recipe by: Sanha Bose

Source: Family recipe

Sanha Bose's Indian Saffron Rice with Peas
Sanha Bose’s Indian Saffron Rice with Peas


  • 1 cup basmati or other long grain rice
  • ½ onion, minced
  • 2 Tbsp butter or cooking oil
  • 2 strips orange zest
  • 1 black cardamom
  • 1 small piece cinnamon stick
  • ½ cup frozen peas
  • Salt
  • Pinch of Saffron strands
  • 3 tablespoons warm milk
  • 1 tsp each
    • golden Raisins, for garnish
    • Cranberries, for garnish
    • Pistachios, for garnish


  • Soak saffron strands in warm milk for 10 mins
  • Soak the rice in three cups of water for half an hour prior to cooking.
  • Drain that water and cook the rice in four cups fresh water till three-fourth done, approximately 10 mins.
  • Drain the excess water.

Preheat oven to 180 C (350 F)

  • Heat butter or oil and fry the onions till golden brown. Remove onions and reserve for garnish later.
  • Lower the heat and add the whole spices to the hot oil.
  • Add the rice, orange zest and salt. Stir to coat the rice.
  • Transfer the rice to a casserole dish, sprinkle the saffron / milk mixture.
  • Bake for 10 minutes.
  • Meanwhile simmer the peas in salted water until heated, approximately 2-3 mins.
  • Remove the rice from the oven and add the peas and fried onion. Fluff with a fork.
  • Garnish with raisins, cranberries and pistachios.
  • Serve.

Download PDF here:Indian Saffron Rice with Peas Sanha Bose