Saffron Rice Recipe: Stove and Instant Pot Method Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
