Saffron Chicken and Rice

A cozy, golden weeknight dish. Saffron blooms in the rice cooker while seared chicken cooks to tender perfection—simple, nourishing, and full of flavor. 

Serves: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

 For the Chicken:

• 2 boneless, skinless chicken breasts, halved lengthwise to make 4 thin cutlets
  
  

• ½ teaspoon sea salt
  
  

• 1 tablespoon ghee, for searing
  
  

For the Rice Cooker:

• 1 cup basmati or jasmine rice, rinsed well
  
  

• 1 yellow onion, finely diced
  
  

• 2 cloves garlic, minced
  
  

• 4 pinches saffron threads (≈120mg), crushed
  
  

• 2 tablespoons warm water, for blooming saffron
  
  

• 2 cups chicken bone broth (or filtered water)
  
  

• ½ teaspoon sea salt
  
  

• 2 tablespoons ghee to add to the rice cooker

• 1 tablespoon lemon juice or zest
  
  

Instructions:

1. Bloom the saffron: In a small bowl, crush saffron threads and combine with 2 tbsp warm water. Let steep for a few minutes.
   
   

2. Sear the chicken: Season chicken breasts with salt and pepper. In a skillet, heat 1 tbsp ghee over medium heat. Sear each side of the chicken for 3–4 minutes until golden. Do not cook through. Set aside.
   
   

3. Assemble in rice cooker:
   
   

• Add rinsed rice, diced onion, and minced garlic
  

• Pour in chicken broth, lemon juice or zest and saffron water

• Stir in salt

• Nestle the seared chicken breasts on top

• Drizzle with 2 Tablespoons ghee
  
  

4. Cook: Close the rice cooker and press the “Cook” setting. Let it run until the rice is fully cooked and liquid is absorbed (usually ~25–30 minutes depending on the cooker).
   
   

5. Rest: Once the rice cooker switches to "Warm," let everything rest with the lid closed for 5–10 minutes.
   
   

6. Serve: Fluff rice, slice chicken if desired and serve with herbs or salad.