Saffron Rice Recipe: Stove and Instant Pot Method Recipe

Introduction

Saffron rice is a fragrant and colorful side dish that elevates any meal with its warm spices and delicate aroma. This recipe shows you how to make it perfectly on the stove or in an Instant Pot, delivering fluffy, flavorful rice every time.

Ingredients

• 1 cup raw white basmati rice
• 1 tablespoon butter
• 1 tablespoon oil
• ½ cup diced yellow onion
• 3 garlic cloves, minced
• ½-¾ teaspoon cumin powder (adjust to taste)
• ½ teaspoon turmeric powder
• ⅛ teaspoon white sugar
• ⅛ teaspoon saffron threads
• 1½ cups low-sodium chicken broth
• ½ teaspoon kosher salt (adjust to taste)

Instructions

1. Step 1: Soak the rice in cold water for 20 minutes. Rinse the rice under cold water until the water runs clear, then drain it well and set aside.
2. Step 2: Finely crush the saffron threads using a pestle. Place them in a small bowl with ¼ cup hot water and let soak for 10 minutes. Set aside.
3. Step 3: In a saucepan, melt the butter with the oil over medium heat. Cook the diced onion until soft, then add the minced garlic and stir for a brief moment until fragrant.
4. Step 4: Add the drained rice to the pan and stir for about 2 minutes to coat the grains and toast slightly.
5. Step 5: Stir in the cumin, turmeric, salt, sugar, and saffron along with its soaking liquid. Mix well to combine all the flavors.
6. Step 6: Pour in the chicken broth and bring the mixture to a boil over medium-high heat. Scrape the bottom of the pan quickly to loosen any stuck bits. Boil until you see small holes forming with steam rising and the broth has mostly been absorbed, just about level with the rice.
7. Step 7: Cover the pot, reduce the heat to low, and cook for 10 minutes. After cooking, remove the pot from heat and let it sit, covered, for another 10 minutes.
8. Step 8: Fluff the rice gently with a fork before serving to separate the grains and release steam.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth or water enhanced with vegetable bouillon.
• Rinse the rice thoroughly to remove excess starch and prevent clumping.
• Adjust the saffron amount to your preference; a little goes a long way in flavor and color.
• To add texture, toast some slivered almonds or pine nuts and sprinkle on top before serving.

Storage

Store leftover saffron rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove with a splash of water or broth to restore moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make saffron rice in an Instant Pot?

Yes! Use the sauté function for steps 3 to 5, then add broth and lock the lid. Cook on high pressure for 6 minutes, followed by a natural pressure release. Let it sit covered for 10 minutes before fluffing.

What if I don’t have saffron?

Saffron gives the rice its unique aroma and color, but you can substitute a pinch of turmeric for color and add a small amount of ground cardamom for some aromatic complexity. The flavor won’t be identical but will still be delicious.

Saffron Rice Recipe: Stove and Instant Pot Method Recipe

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★★★★★

4.9 from 86 reviews

This fragrant saffron rice recipe features basmati rice cooked with aromatic spices and saffron threads, resulting in a vibrant yellow, flavorful side dish. It can be prepared easily on the stove or in an Instant Pot, offering versatility and convenience. The combination of cumin, turmeric, and saffron infuses the rice with a rich taste and lovely color, perfect for pairing with various main dishes.

• Author: Joe
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Gluten Free

Ingredients

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Rice and Broth

• 1 cup raw white basmati rice
• 1½ cups low-sodium chicken broth

Spices and Seasonings

• ½–¾ teaspoon cumin powder (adjust to taste)
• ½ teaspoon turmeric powder
• ⅛ teaspoon white sugar
• ⅛ teaspoon saffron threads
• ½ teaspoon kosher salt (adjust to taste)

Other Ingredients

• 1 tablespoon butter
• 1 tablespoon oil
• ½ cup diced yellow onion
• 3 garlic cloves, minced
• ¼ cup hot water (for soaking saffron)

Instructions

1. Soak and Rinse Rice: In a bowl, soak the basmati rice in cold water for 20 minutes to help remove excess starch. After soaking, rinse the rice under cold water until the water runs clear. Drain the rice thoroughly and set aside.
2. Prepare Saffron: Finely crush the saffron threads using a pestle or with your fingers. In a small bowl, soak the crushed saffron in ¼ cup of hot water for 10 minutes to release its color and aroma. Set this saffron-infused water aside.
3. Sauté Aromatics: In a medium saucepan, melt the butter and heat the oil over medium heat. Add the diced yellow onion and cook until it softens and becomes translucent. Stir in the minced garlic and cook just until fragrant, avoiding burning.
4. Toast Rice and Spices: Add the soaked and drained rice to the saucepan, stirring continuously for about 2 minutes to toast the grains lightly. Then, add the cumin powder, turmeric powder, kosher salt, white sugar, and the saffron along with its soaking liquid. Stir well to combine all ingredients and coat the rice evenly.
5. Add Broth and Boil: Pour in the low-sodium chicken broth and bring the mixture to a boil over medium-high heat. Use a spoon to scrape any rice stuck to the bottom of the pan to prevent burning. Continue boiling until you notice steam holes forming on the surface of the rice and the broth reduces to nearly level with the rice.
6. Simmer Covered: Cover the saucepan with a tight-fitting lid and reduce the heat to low. Cook the rice gently for 10 minutes, allowing it to fully absorb the broth and flavors.
7. Rest and Fluff: After cooking, remove the saucepan from the heat but keep it covered. Let the rice rest for 10 minutes to finish steaming and to settle. Finally, uncover and fluff the rice gently with a fork before serving.

Notes

• For a vegetarian or vegan version, substitute chicken broth with vegetable broth and use olive oil instead of butter.
• Adjust the saffron quantity to your preference for a stronger or milder saffron flavor.
• Rinsing the rice thoroughly removes excess starch and ensures fluffy, separate grains.
• Do not lift the lid during the simmering stage to keep the steam trapped for even cooking.
• You can prepare the same recipe in an Instant Pot by sautéing the aromatics and toasting the rice using the sauté mode, then cooking on high pressure for 6 minutes followed by a natural pressure release.

Keywords: saffron rice, basmati rice recipe, aromatic rice, Middle Eastern rice, cumin turmeric rice, side dish, easy saffron rice