What You Need to Know
Rice starch gelatinizes at 60–70 °C, while meat proteins denature and collagen gelatinizes at 70–80 °C, creating a savory sauce that coats the rice. The initial browning of meat triggers a Maillard reaction between amino acids and reducing sugars at 140–165 °C, forming complex flavor compounds. Saffron’s crocin pigment remains stable up to 80 °C, providing the characteristic yellow hue without degradation when added at the start of the rice phase.
The Science
Primary Reaction
Starch gelatinization, protein denaturation, collagen gelatinization, Maillard reaction