Tachin - Saffron Rice

Tachin - Saffron Rice

Portion size – Serves 4


  • 2 cups basmati rice
  • 2 tablespoons unsalted butter
  • 1 teaspoon (4-5 strands) saffron threads, finely ground
  • ½ cup dried cranberries (as finding authentic barberries is difficult in India)
  • 2 teaspoons salt + as required
  • 3 egg yolks
  • 1 cup plain whole-milk yoghurt
  • ½ cup vegetable oil + as required


 Step 1:

  • Boil a large pot of water
  • Add about ½ a cup of salt and let the water boil
  • While the water is boiling, clean and strain the basmati rice with warm water
  • Rinse the rice until you are sure that the water from the rice is clear

Step 2:

  • Add the cleaned rice to the boiling water and stir it well
  • The stirring doesn’t allow the rice from sticking to the bottom of the cooking pot
  • Cook for about 8 minutes, until the rice is tender and yet has a little bite to it

Step 3:

  • Drain the rice off the water and rinse it with cold water
  • In the meantime, melt the butter over medium-low heat
  • Add the cranberries and stir it often for about 2 minutes

    Step 4:

    • Preheat the oven to 200° C
    • Take the finely ground Truthsome saffron and mix it in 2 tablespoons of hot water in a bowl
    • Allow 10 minutes for the saffron to take its effect on colour, aroma and taste

    Step 5:

    • Mix the egg yolks, yoghurt, ½ cup oil and 2 tablespoon salt in the same bowl
    • Scatter the rice over this mixture
    • Toss it around so that every grain is coated

      Step 6:

      • Take a 10” dia glass pie baking dish and coat it with vegetable oil
      • Add half of the rice mixture
      • Use your palms to pack the rice compactly into the dish
      • Spread half of the cranberries over

      Step 7:

      • Top it with the remaining rice and pack it more firmly this time
      • Now, cover the entire dish with foil
      • Bake it for 65 – 80 minutes
      • One check is to see if the colour of the rice turns deep golden brown – the advantage of using a glass baking dish is that you can see the colour

      Step 8:

      • Let the dish cool for 10 minutes. Discard the foil after it cools down
      • Unpack the rice by loosening it around the edges using a knife
      • Use a large plate and invert the dish on to the plate
      • Tadaaa, your cake looking Tachin – Saffron Rice is almost ready
      • Garnish it with the remaining cranberries and enjoy a lovely meal