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Saffron Rice

Saffron Rice Recipe

A simple Saffron rice recipe which is easy to prepare even for a novice cook. This saffron rice turns out extremely flavorful, fragrant without any complicated steps involved. The use of saffron and the spices gives this rice an exotic flavor.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 -6


  • Instant Pot Smart WiFi 8-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, Cake Maker, and Warmer, 6 Quart, 13 One-Touch Programs
  • 9 Piece Silicone Spatula Set - 446°F Heat Resistant Rubber Spatula .Kitchen Spatulas.Plastic Spatula. for Cooking, Baking, Mixing. Nonstick Cookware friendly. BPA-Free,Dishwasher Safe (Mixed Colors)
  • Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)


  • 2 cups basmati rice; rice 3-4 times soaked for 15 minutes and drained for 15.
  • 1 tablespoon ghee clarified butter
  • 2 tablespoon pistachios for garnish
  • 2 tablespoon raisins for garnish
  • 4 cloves
  • 4 cardamom pods; husked
  • 2 one inch cinnamon pieces
  • 1 bay leaf
  • 1 teaspoon ginger-garlic paste.
  • 1 stalk lemongrass; gently crushed
  • 2 generous pinches of saffron; soaked in a tablespoon of warm water for at least 15 minutes
  • 1.5 cups thick coconut milk
  • 1.5 cups water
  • Salt to taste.


  • Prep WorkWarm tablespoon water and soak saffron.
  • Rinse rice 3-4 times and soaks it in water for 15 minutes. Drain for 15 minutes.
  • Cooking instruction using Instant PotStart the Instant Pot in the saute mode. Add ghee and let it melt and heat up.
  • Fry pistachios and raisins. Drain and keep them aside for garnish.
  • Into the same hot ghee, add the cloves, cardamom pods, cinnamon stick, and bay leaf and fry for a few seconds till aromatic.
  • Add the washed and drained rice, lemongrass, and ginger garlic paste and saute for a minute. Press"Cancel" to switch to another mode.
  • Add the coconut milk, water, soaked saffron (along with the water), and salt. Cover and secure the Instant pot lid. Vent into the SEAL position.
  • Pressure cook (or manual mode in older models) on HIGH for 5 minutes. When the timer has beeped, natural pressure release for 10 minutes and then release any remaining pressure manually (Quick-Release).
  • Open the Instant Pot lid and fluff gently with a fork. Transfer to a serving bowl.
  • Serve hot garnished with pistachios and raisins.


Use good quality saffron soaked at least for 20 minutes in coconut milk for best results.
I prepare this rice using store-bought coconut milk. I prefer the coconut milk prepared using Maggi Coconut milk powder to coconut milk in cans for this recipe. But you can definitely use the coconut milk in cans as well.
1 cup = 250 ml. US measurement for 1 CUP=240ML. This recipe works with US cups also. Use the same cup for all measurements.