Indian rice casserole with turmeric, saffron and keffir lime

Vegan, Vegetables and Fruits, Risotto, Pasta and Rice, Vegetarian, Brunch, BBQ

A basmati rice preparation made from a saffron and keffir lime infused chicken stock.


Recipe for 4


1 Cup(s)
Basmati rice
1 Unit(s)
15 Gr
Fresh ginger
2 Clove(s)

Infused chicken stock

400 Ml
Chicken stock
3 Leaf(ves)
Kaffir lime
10 Pistil
1 Tsp


1 Unit(s)
  • Vegetable oil

Preparation time: 45 min

Preheat your four at 400 °F

  • Preparation

    Peel and mince the onion, garlic and ginger.

    Prepare the chicken stock in a pot.  Bring the stock to a light simmer and let infuse with the aromatic elements for roughly 30 minutes.  Juice the lemon and set aside the juice.

  • Cooking the rice

    In a hot sauce pot with oil, add the onion, garlic and ginger.  Sweat until cooked through.  Add the rice and continue to cook for an additional minute.  Add the infused stock and then transfer to the oven for 20 minutes.  Remove from the oven and let stand for 5 minutes before fluffing with a fork and adding the lemon juice.  Serve immediately.

If you have trouble finding keffir lime leaves, you can always replace them with lemongrass or lime zest.

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