Saffron Rice is a rich aromatic one pot rice dish made with basmati rice, saffron, aromatic spices, ghee, cashews and raisins. Every spoon feels light, slightly rich and very comforting. Saffron which is one of the worlds expensive spice flavours the rice and makes it so aromatic and not over powering. It has soft fluffy rice and flavour that makes the aroma fill kitchen.
This saffron rice is usually made for weekend lunch or when guests come home. It doesn't take much effort and comes together quickly with simple steps. The taste is mild, so everyone at home enjoys it, even kids also. It also gets over quickly when served hot. You can make it when you want something simple but still feels special.
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About Saffron Rice
Saffron Rice is a traditional yet special rice dish made by flavouring basmati rice with saffron, ghee, aromatic spices, cashews and raisins. It is not too spicy, just light flavour from whole spices and saffron.
Many families make it during small celebrations or lazy Sunday meals. It has that homely feel every time. Nothing fancy but still feels nice on table. The rice turns soft and separate when cooked right.
Also the saffron gives nice yellow colour and a light smell. Cashews and raisins add little crunch and sweetness here and there. Ghee makes it smooth and gives good flavour too. Once done, it looks simple but tastes really good.
You can add fried onions if you like or even skip sugar if you don't want slight sweetness. Some people also add a few vegetables but I usually keep it plain. It also goes well with raita or any spicy gravy. You can adjust spices little based on taste yet comes out well even with small changes.
I usually make this recipe on weekends or for lunch boxes. My family likes it with raita on side. It gets finished fast whenever I cook it. Sometimes I even make extra because it goes over quickly.
Saffron Rice Video
Saffron Rice Ingredients
- Saffron - I have used few strands saffron for flavor and color. It gives mild aroma and golden shade.
- Milk - Added milk to soak saffron, it carries colour into the rice. It also gives slight richness in taste.
- Basmati rice - Used basmati rice as main base, it gives long and fluffy grains. It stays separate when cooked properly.
- Water - Added water for cooking rice, it helps soften grains evenly. Just right amount keeps rice non sticky.
- Cashews - Added cashews for crunch and nutty taste, they give rich bite.
- Raisins - Added raisins for mild sweetness, they give soft chewy bites. They balance the savoury flavour.
- Ghee - Used ghee for frying and flavour, it gives rich aroma.
- Sugar - I added sugar for slight sweet taste, it balances the spices. It is optional and can be skipped.
- Salt - Added salt to balance overall flavour, it brings taste together. Adjust as per preference.
- Whole Spices - I added whole spices like cinnamon, cardamom, cloves, bay leaf, mace, star anise and cumin seeds for the tempering.
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How to make Saffron Rice Step by Step
- Rinse 1 cup basmati rice in water at least for 3-4 times. Then soak in water for 30 minutes.
2.Soak ¼ teaspoon saffron in 2 tablespoon milk, rest for few minutes and set aside.
3.Heat 2 tablespoon ghee in a pot. Add around 25 cashews, fry until golden brown. Remove and set aside.
4.Add around 30 raisins, fry until nicely bubbles up and turns golden brown, Remove and set aside.
5.Now in the same pot add one 1 inch cinnamon, 2 cloves, 2 cardamom, ½ mace, 1 bay leaf, 1 star anise and ½ teaspoon cumin seeds or shahi jeera. Let it splutter then give a quick saute.
6.Add 2 cups water and let it boil.
7.Drain water from rice.
8.Add drained rice.
9.Give a quick mix. Let it come to a boil.
10.Cook covered until water is absorbed it may take around 10-12 minutes.
11.When almost all liquid is absorbed, add saffron milk, fried cashews and raisins.
12.Cook covered for 5 minutes and switch off.
13.After 5 minutes you can see the rice is pointing upwards which shows it is cooked perfectly.
14.Fluff it gently.
Serve hot!
Expert Tips
- Soaking - I soak basmati rice 30 minutes before cooking. It helps grains cook long and stay separate without breaking.
- Saffron Milk - I always soak saffron in warm milk early. It gives better colour and stronger aroma when mixed later.
- Frying Nuts - I fry cashews and raisins separately in ghee. It keeps them crisp and not burnt.
- Spice Tempering - I add whole spices into hot ghee first. It builds strong base flavour for the rice.
- Water Control - You can adjust water little based on rice quality. Less water keeps rice fluffy and non sticky.
- Resting Time - I just leave rice covered for few minutes after cooking, it settles the grains and improves texture.
Serving and Storage
Serve this warm with curd or raita on side. It also tastes good with mild paneer gravy or just alone as light lunch. Store leftover pulao in airtight box and you can keep in fridge for one day. Reheat with spoon of ghee before serving, it brings back soft texture and smells fresh again.
FAQS
1.Can I skip saffron?
Yes you can skip saffron if not available, rice still cooks fine but colour and aroma will be mild. But I would recommend adding saffron as it gives great flavour.
2.Can I use normal rice?
Yes, you can use normal rice instead, but basmati gives better fluffy texture and taste. Use any long grained rice.
3.Why does my rice turn sticky?
It happens if water is more or rice is overcooked. Use correct water and cook on low flame.
4.Can I skip sugar?
Yes sugar is just optional in this recipe, it still tastes good without that sweetness.
5.Can I reheat this?
Yes you can just reheat with few drops of water and cover while heating so rice stays soft.
If you have any more questions about this Saffron Rice Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Saffron Rice Recipe
Ingredients
- 1 cup basmati rice
- 2 cups water
- ¼ teaspoon saffron
- 2 tablespoon milk
- 2 tablespoon ghee
- 25 cashews
- 30 raisins
- one 1 inch cinnamon
- 2 cloves
- 2 cardamom
- ½ mace
- 1 bay leaf
- 1 star anise
- ½ teaspoon cumin seeds or shahi jeera
Instructions
- Rinse 1 cup basmati rice in water at least for 3-4 times. Then soak in water for 30 minutes.
- Soak ¼ teaspoon saffron in 2 tablespoon milk, rest for few minutes and set aside.
- Heat 2 tablespoon ghee in a pot. Add around 25 cashews, fry until golden brown. Remove and set aside.
- Add around 30 raisins, fry until nicely bubbles up and turns golden brown, Remove and set aside.
- Now in the same pot add one 1 inch cinnamon, 2 cloves, 2 cardamom, ½ mace, 1 bay leaf, 1 star anise and ½ teaspoon cumin seeds or shahi jeera. Let it splutter then give a quick saute.
- Add 2 cups water and let it boil.
- Drain water from rice.
- Add drained rice.
- Give a quick mix. Let it come to a boil.
- Cook covered until water is absorbed it may take around 10-12 minutes.
- When almost all liquid is absorbed, add saffron milk, fried cashews and raisins.
- Cook covered for 5 minutes and switch off.
- After 5 minutes you can see the rice is pointing upwards which shows it is cooked perfectly.
- Fluff it gently.
- Serve hot!
Video
Notes
- Soaking - I soak basmati rice 30 minutes before cooking. It helps grains cook long and stay separate without breaking.
- Saffron Milk - I always soak saffron in warm milk early. It gives better colour and stronger aroma when mixed later.
- Frying Nuts - I fry cashews and raisins separately in ghee. It keeps them crisp and not burnt.
- Spice Tempering - I add whole spices into hot ghee first. It builds strong base flavour for the rice.
- Water Control - You can adjust water little based on rice quality. Less water keeps rice fluffy and non sticky.
- Resting Time - I just leave rice covered for few minutes after cooking, it settles the grains and improves texture.
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