Saffron Rice is an aromatic and flavorful main course recipe made with Basmati Rice, saffron, whole spices and onions. A showstopper dish when hosting dinner parties, special occasions or weekend lunch with family. Gluten-Free, Soy-free, Can be made Vegan easily
Saffron Rice Recipe – Easy Main Course Rice using Basmati Rice, Saffron Strands and select whole spices. The dish comes together under 30 mins in an Instant Pot. Serve with Dal, Curries or veggie kebabs etc.
Saffron Rice is also referred as "Yellow Rice". Some recipes call for addition of turmeric powder, which I don’t add. This is a savory saffron rice recipe served as main course.
Saffron is the most expensive spice in the world. My husband gets good quality saffron from his business trips to Middle East. One of the best varieties of saffron comes from Iran and just a pinch is enough to flavor an entire dish or dessert.
In Indian Cuisine, Saffron is used in desserts, lassi and rice recipes like Biryani and Pulao. Apart from the attractive yellow color it lends to a dish, its aroma is mildly floral and sweet.
I reserve making saffron rice for special occasions, festive luncheons, family gatherings etc. We prefer serving saffron rice with spicy curries and raita. However, I have listed few ideas (serving suggestions), which are detailed below.
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About Saffron
Saffron has many health benefits. It is rich in antioxidants and great for skin. It's warming for the body making it best to consume during winter.
Saffron is used extensively in skincare and beauty products.
It's quite expensive as it takes 75,000 strands of saffron flower to make saffron spice. This process is done using manual labour. It is also referred as “Red Gold”.
Saffron can have a long shelf life, if preserved properly. A dry pantry section works perfect. It can be stored in a refrigerator.
Always remember to quickly put the saffron box back inside the refrigerator as exposure to moisture will reduce shelf life. Heat or direct sunlight and moisture or dampness can quickly cause the saffron to lose its floral aroma and taste.
Ingredients
Basmati Rice – Long Grain Basmati Rice. I would recommend soaking the rice for atleast 10-15 mins for a fluffy texture.
I would recommend Basmati Rice for this recipe as the aroma of rice + saffron is outstanding.
Saffron – Use good quality saffron from a trusted source. In India, good quality saffron comes from Kashmir. Other varieties that I have tried are from Iran and Spain.
Saffron needs mild heat to bring out its color. Before you begin cooking, soak saffron strands in warm water (vegan) or milk for 15 minutes.
Directly adding saffron while cooking the rice will not give you the desired results.
Cashew – I have only used raw unsalted cashews. Feel free to use a mix of almonds, cashew and raisins. If you are allergic to nuts, feel free to skip.
I have used Ghee or Clarified butter to cook the rice. Since its made occasionally, ghee is recommended for both taste and flavor.
For a Vegan Recipe, substitute ghee with neutral flavor oil.
Refer to the recipe card for the complete set of ingredients.
How to Make Indian Saffron Rice Recipe
In a colander, rinse basmati rice couple of times, until the water appears clear. Soak the rice for 10-15 mins. Drain the water used for soaking.
Soak ½ tsp saffron strands in 1 tablespoon warm milk. Let it sit for 15 minutes.
Switch on the Instant Pot, Press Saute Mode. Once it displays “ON” or “HOT” add ghee or clarified butter and cumin seeds.
Once cumin is roasted and fragrant, add green cardamom, finely sliced onions.
Saute for 1-2 minutes until onions are translucent. Switch off Saute Mode.
Now add the soaked and drained basmati rice, water and saffron strands soaked in milk. Add salt to taste. Mix well and push the rice under liquids.
Close the lid, Pressure Cook on Low for 4 minutes. Wait for 10 minutes before releasing the pressure manually.
After opening the Instant Pot lid, allow steam to escape for 1-2 mins. Gently fluff the rice with a fork. Press Cancel Mode immediately to prevent rice grains from sticking to the bottom.
Once the rice is cool, transfer to a serving bowl or container. Garnish with coriander, birista or fried onions (optional) and serve warm.
Serving Suggestions
Saffron Rice is mild and aromatic, making a perfect main course rice dish to serve alongside spicy curries or dal.
You can garnish the rice with Birista (Crispy Onions) for added taste and texture!
Curries – Mushroom Masala, Chana Saag, Rajma Masala and Chana Masala are some of our favorites.
Serve with paneer based curries like Palak Paneer, Paneer tikka Masala or Paneer Butter Masala.
Dal / Lentils – Masoor Dal (brown lentils) and Dal Makhani both make a wholesome and filling side with this rice dish. A simple raita on the side will suffice.
Raita – Vegetable Raita or Boondi Raita pairs well. Serve with Papad and pickles.
For a royal treat, end the meal with a glass of chilled Mango Lassi.
Other Instant Pot Rice Recipes
Jeera Rice (Cumin Rice)
Instant Pot Khichdi with vegetables
Rajma Pulao or Kidney Bean Rice
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Saffron rice recipe
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 1 tablespoon Ghee or Clarified Butter
- ½ teaspoon Cumin Seeds or Jeera
- 3 Green Cardamom
- 10 Cashews raw, unsalted
- 1 Onion medium, thinly sliced half moons
- ½ teaspoon Saffron strands
- 1 tablespoon Milk should be warm to soak saffron
- 1 cup Basmati rice rinsed and soaked for 10-15 mins
- 1 cup Water
- Salt to taste
- finely chopped coriander or cilantro garnish
Instructions
- Rinse Basmati Rice until the water appears clear. Soak the rice for 10-15 mins. Note - Drain the water completely after soaking.
- Soak 1/2 teaspoon saffron strands in 1 tablespoon warm milk. Set this aside for 10 -15 mins.
- Switch on the Instant Pot. Press Saute Mode. Once it displays "ON" or "HOT" add 1 tablespoon ghee and cumin seeds.
- Once cumin roasts, add cashew. Once cashew appears light brown, add cardamom and sliced onions. Saute until the onions appear pale or translucent. Cancel Saute Mode.
- Now add soaked and drained Basmati Rice, 1 cup of water and the milk + saffron mixture. Add salt to taste.
- Push the rice under the liquid and scrape the sides. Close the Instant Pot Lid.
- Pressure Cook on Low for 4 mins. Allow Natural Pressure Release upto 10 mins before releasing the pressure manually.
- Open the Instant Pot Lid, allow the steam to escape for 1-2 minutes. Gently fluff the rice using a fork. Press Cancel which prevent the IP from going into keep warm mode. This prevents the rice grains from sticking at the bottom.
- Transfer the rice to a serving bowl and serve warm.
Notes
- Saffron – Use good quality saffron from a trusted source as the flavor of the dish largely depends on this particular ingredient. In India, good quality saffron comes from Kashmir. Other varieties that I have tried are from Iran and Spain. The one that I am particularly using for this recipe is from Iran.
- Saffron needs mild heat to bring out its color. Soak the saffron in warm water (vegan) or milk for 15 minutes before starting the cooking process.
- Directly adding saffron while cooking the rice will not give you the desired results hence soaking the saffron before cooking is a must.
- Cashew – I have used raw unsalted cashews. Feel free to use a mix of almonds, cashew and raisins. If you are allergic to nuts, feel free to skip.
- I have used Ghee or Clarified butter to cook the rice. Since its made occasionally, addition of ghee only accentuates the flavor of rice. For a vegan recipe, use neutral flavor cooking oil.
- You can add vegetables like frozen peas, carrots, beans etc while sautéing the onions and turn this into a Saffron Pulao.
- Store the leftovers in an airtight container. It stays fresh, under refrigeration for 2-3 days.
- Can be reheated in a microwave oven. Tip - Just sprinkle few drops of water on cold rice so that it fluffs up easily while re-heating in the microwave.
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Vidya Narayan
i was looking for an IP rice recipe! glad I've found yours! def gonna try it next!