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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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 -6

Equipment

  • 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)

Ingredients
  

  • 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.

Instructions
 

  • 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.

Notes

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.