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Saffron Rice 1-min

Saffron Rice & Chicken

Savor the exquisite blend of tender chicken and aromatic saffron-infused rice in our delightful Saffron Rice & Chicken dish. Perfectly seasoned and expertly prepared, this flavorful combination promises to elevate your dining experience to new heights

  • 31 - 60 Minutes
  • Medium
  • Serves 4-5 people




  • For the chicken:
  • 500g chicken breast, cut in cubes
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ½ tsp paprika
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 1 tbsp chilli sauce
  • 3 tbsp lemon juice
  • 2 tbsp Greek yoghurt
  • 3 tbsp olive oil
  • For the rice:
  •  400g of Tilda Grand Rice
  • 3 tbsp ghee
  • 600ml boiling water (or enough to cover the rice)
  • 1 tbsp salt
  • 1 generous pinch of saffron in ¼ cup hot water
  • Knob of butter

How to make Saffron Rice & Chicken

  1. Begin my mixing the chicken cubes with all the ingredients for the marinade, ensuring the cubes are well coated. Allow the chicken to marinate for at least 30 minutes.

  2. Meanwhile wash the Tilda Grand rice several times to remove any starch.

  3. To a pot on medium heat, add the ghee and allow it to melt.

  4. Next add the washed rice, salt and boiling water. Allow to boil for around 5 minutes.

  5. Once the water has reduced, poke a few holes in the rice using the back of a wooden spoon to allow the rice to steam. Cover the rice pot with a cloth and tightly seal it with the lid. Allow to simmer on a low heat for 10 minutes.

  6. To a ¼ cup of hot water, add a generous pinch of saffron. Pour this over the rice to give it a vibrant yellow colour.