Saffron Majboos with Diamond Castle Basmati

An elevated take on the Gulf classic where every Diamond Castle basmati grain stays long, white, and perfumed.

Serve it tableside for celebrations or executive tastings—layers of saffron stock, roasted chicken, and toasted nuts make it unforgettable.

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Why it shines

  • Steam-finished basmati for impeccable separation.
  • Infused with saffron threads and Gulf spices.
  • Recipe tested inside the Diamond Castle kitchen studio.

Servings

Serves 6 generous portions.

Timing

Total time: 90 minutes including resting.

Best occasion

Ideal for Eid lunches or VIP hospitality trays.

Ingredients

Measure precisely to showcase Diamond Castle texture.

  • 2 cups Diamond Castle White Basmati rice, rinsed
  • 3 tbsp ghee or clarified butter
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp baharat plus 1 cinnamon stick
  • 3 cups saffron chicken stock
  • 400 g roasted chicken pieces
  • Toasted almonds, raisins, and fried onions to finish

Method

  1. Soak the rice for 20 minutes, then rinse until the water runs clear.
  2. Sauté the onions in ghee until deep gold, then add garlic and baharat.
  3. Fold in the roasted chicken and saffron stock and simmer gently for 10 minutes.
  4. Add the drained rice, cook on medium until the liquid reduces, cover, and steam for 20 minutes.
  5. Fluff with a fork, garnish with toasted nuts and fried onions, and serve immediately.

Bloom the saffron in hot stock—not boiling water—to preserve its perfume and color.

— Diamond Castle Culinary Team
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Saffron Majboos Recipe | Diamond Castle Rice