Saffron rice is a flavorful and aromatic rice dish made by cooking long-grain white rice with saffron threads. This Instant Pot saffron rice is a delicious and easy way to add some flavor and variety to your meals. The basmati rice is infused with saffron, giving it a beautiful yellow color and a subtle, fragrant flavor.
One of the best things about this recipe is that it's incredibly easy to make, taking just 20 minutes from start to finish. Despite its simplicity, the resulting rice is tender, fluffy, and aromatic, - a perfect complement to a wide variety of dishes. And if you are looking for a change from regular basmati rice, this saffron-infused version is just the thing.
Saffron is the most expensive spice in the world and it is highly prized for its unique and intense flavor, vibrant color, and numerous health benefits. The saffron adds a special touch to the dish, turning ordinary white rice into something truly extraordinary. This Instant Pot saffron rice recipe is a must-try for anyone who loves flavorful, easy-to-make dishes. With its vibrant color, delicate fragrance, and delicious taste, this saffron basmati rice is sure to become a favorite in your recipe arsenal.
The subtly savory flavors from the spices complement the sweet floral aroma of saffron in this fragrant Instant Pot yellow rice, making this versatile rice dish a crowd-pleaser. Whether you serve it alongside chicken, meat, or vegetables, this Indian saffron rice is sure to be a hit.
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Why you will love this recipe
- Quick and easy: This is one of the easiest rice recipes you will make. It takes only 20 minutes to prepare, making it a great option when you need a quick and flavorful side dish. I have included both Instant Pot and stovetop instructions in this recipe.
- Fragrant and aromatic: The saffron-infused basmati rice is not only beautiful to look at with its vibrant yellow color, but also has a delightful aroma that will make your kitchen smell amazing.
- Versatile: This saffron basmati rice is a versatile side dish that can be served with almost anything, making it a great addition to any meal.
- Crowd pleaser: With its tender, fluffy, and delicious texture, this Instant Pot saffron rice pilaf is sure to be a hit with everyone at the table.
Ingredients to make saffron rice
Rice: White basmati rice or any variety of long grain rice must be used to make this yellow rice.
Saffron: Use good quality saffron to make this dish.
Onions: Use yellow or white onions that have a mild taste for this yellow rice recipe.
Ghee: I like making this dish with ghee. However, you may replace it with the cooking oil of your choice.
Spices: I like to keep the whole spices minimal and use only green cardamom and cloves. You can also add cinnamon stick and nutmeg in this recipe.
Cashews: Cashews are optional and can be skipped. You can also replace them with almonds or skip them entirely for a nut-free version.
Step-by-step instructions for making saffron rice
Step 1: Wash the long grain basmati rice thoroughly in running water until the water runs clear. Drain all the water from rinsing and add fresh water. Soak it for 5 minutes.
Step 2: Take saffron strands in a small bowl and crush them using the back of a spoon. Add ¼ cup of water and give it a stir. Let it sit for 5 minutes.
Step 3: Press saute mode on the Instant Pot electric pressure cooker and add the ghee. Once it heats, add cardamom, cloves, and cashew. Saute until the cashew begins to turn golden brown.
Step 4: Add the onions and saute for 3 minutes, until the onions begin to turn translucent. Cancel the saute mode.
Step 5: Drain all the water from the rice and add it to the pot along with soaked saffron and salt.
Step 6: Add 1½ cups of water and give it a good mix. Close the Instant Pot lid.
Step 7: Pressure cook for 5 minutes on high pressure. Do a natural pressure release for 5 minutes, then do a quick release.
Step 8: Open the lid and let it sit for a few minutes. Gently mix the perfect rice with a wooden spoon or spatula.
Serve Instant Pot saffron rice with curries, kebabs, or roasted veggies.
Stovetop cooking instructions
To make saffron rice on a stovetop:
- Wash the rice thoroughly in running water until the water runs clear. Drain all the water from rinsing and add fresh water. Soak it for 5 minutes.
- Take saffron strands in a small bowl and crush them using the back of a spoon. Add ¼ cup of water and give it a stir. Let it sit for 5 minutes.
- Take a heavy bottom pot and place it on medium heat. Add ghee or olive oil and let it heat. Once it heats, add cardamom, cloves, and cashew. Saute until the cashew begins to turn golden brown.
- Next, add the onions and saute for 4-5 minutes until the onions begin to turn translucent.
- Drain all the water from the rice and add it to the pot along with soaked saffron and salt.
- Add 1¾ cups of water and give it a good mix. Bring it to a rolling boil.
- Once the water boils, reduce the heat to low and close the pot with a tight-fitting lid.
- Cover and simmer for 20 minutes or until all the moisture is absorbed.
- Open the lid and let it sit for a few minutes. Gently mix the rice.
- Serve with curries, kebabs, or roasted veggies.
Useful tips
Rinse the rice before cooking: Rinse the rice under cold water until the water runs clear. This will remove excess starch and ensure that the rice cooks evenly.
Use good quality saffron: Saffron is the key ingredient in this dish, so be sure to use good quality saffron. Look for saffron that has a deep red color and a strong aroma.
Infuse the saffron: To infuse the saffron flavor into the rice, you can soak the saffron threads in a tablespoon of warm water or milk for 10-15 minutes before adding it to the rice. This will ensure that the saffron flavor is evenly distributed throughout the rice and also give the rice that beautiful color.
Let the rice sit for a few minutes: After cooking, let the rice sit in the Instant Pot for a few minutes before fluffing it with a fork. This will allow the rice to absorb any excess moisture, resulting in even more tender and fluffy rice.
Serving suggestions
Chicken tikka: These marinated and grilled chicken pieces are a classic Indian appetizer or entree that goes well with yellow rice and a side of raita. For a satisfying vegetarian meal, pair it with paneer tikka.
Chicken tikka masala: Rich and creamy chicken tikka masala tastes so good with saffron rice. For a vegetarian meal, pair it with paneer tikka masala.
Keema Matar: This dish of spiced ground meat and peas is often served with saffron rice and a side of cucumber raita.
Butter chicken: This classic North Indian dish is a creamy tomato-based curry that pairs perfectly with this yellow rice.
Tangdi chicken: The charred, smoky flavors of chicken drumsticks are balanced by the subtle flavors of saffron rice.
Lamb rogan josh: This Kashmiri dish of lamb cooked in a spicy tomato-based gravy is a great pairing with saffron rice.
Aloo gobi: This simple yet flavorful vegetarian dish of potatoes and cauliflower is a great accompaniment to saffron rice.
Saag paneer: This vegetarian dish of spinach and cheese is a great way to balance the rich flavors of saffron rice.
Variations
Here are some variations to this delicious saffron rice recipe:
Yellow peas rice: To make this variation, simply add frozen peas to the rice before cooking. The peas add a burst of sweetness to the savory rice, and the vibrant green color looks beautiful against the yellow saffron rice.
Nuts and Raisins: I have used a small amount of cashews in my recipe. However, for a more festive and celebratory version of saffron rice, add toasted almonds, pistachios, and raisins to the rice after it is cooked.
Saffron rice with chicken or vegetables: You can make this variation in two ways. First, by adding bite-sized chicken pieces along with rice and pressure cooking. And second, by adding precooked chicken to the rice after it is cooked. You can also add other vegetables like carrots, green beans, and bell peppers to make it even more nutritious and flavorful.
Persian saffron rice (Chelo/Chelow): This is an Iranian dish that is made by soaking basmati rice in salted water for several hours before cooking it. Once cooked, the rice is mixed with saffron water and topped with crispy browned rice called tahdig.
Spanish saffron rice (Arroz con Azafran): This is a classic Spanish dish that is made by sauteing onions and lots of garlic in olive oil, then adding rice and saffron-infused chicken broth. This dish is a staple in Spanish cuisine and is often served as a side dish or a main course.
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FAQs
Traditionally, water is used to cook the rice so that the flavor from saffron and spices can shine. While chicken or vegetable stock (or broth) can be used instead of water, keep in mind that it may alter the taste and flavor of the dish.
You can use brown rice to make saffron rice; however, brown rice has a strong earthy taste which may alter the taste of the final dish. Also, to make Instant Pot saffron rice using brown rice, adjust the pressure cook time to 20 minutes.
Yes, jasmine rice can be used; however, the texture of the final dish will not be fluffy. Also, cooking time and water-to-rice ratio may vary slightly in that case. It is best to adjust the cooking time and water-to-rice ratio according to the instructions on the package of Jasmine rice you are using.
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Recipe card
Instant Pot Saffron Rice
Ingredients
- 1½ cups basmati rice
- ½ teaspoon saffron
- 2 tablespoon ghee
- 2 whole cardamom optional
- 4 whole cloves optional
- 2 tablespoon cashew
- 1 large yellow onion
- ½-1 teaspoon salt adjust as per taste
- 1¾ cups water divided
Instructions
Prep:
- Wash the rice thoroughly in running water until the water runs clear. Drain all the water from rinsing and add fresh water. Soak it for 5 minutes.
- Take saffron strands in a small bowl and crush them using the back of a spoon. Add ¼ cup of water and give it a stir. Let it sit for 5 minutes.
Make the rice:
- Set the Instant Pot in saute mode and add the ghee. Once it heats, add cardamom, cloves, and cashew. Saute until the cashew begins to turn golden brown.
- Add the onions and saute for 3 minutes, until the onions begin to turn translucent. Cancel the saute mode.
- Drain all the water from the rice and add it to the pot along with soaked saffron and salt.
- Add 1½ cups of water and give it a good mix. Close the Instant Pot lid.
- Pressure cook for 5 minutes. Do a natural pressure release for 5 minutes, then do a quick release.
- Open the lid and let it sit for a few minutes. Gently mix the rice.
- Serve with curries, kebabs, or roasted veggies.
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