I learned a simple way to make Saffron Yellow Rice that’s tender, fluffy, and aromatic and pairs with almost anything.

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I love making Saffron Yellow Rice because the color and smell pull people into the kitchen even before it’s done. I start with basmati rice and saffron threads soaked in warm water or milk, nothing fancy, and somehow it turns plain rice into something exotic.

Whether you go for the stove or the Instant Pot this is the kind of Best Rice Side Dishes recipe that makes weeknight dinners feel like a small celebration. I mess up sometimes, sure, but the golden aroma never fails, and you’ll want to sniff it every time, promise.

Ingredients

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Basmati rice: Long fluffy grains, mostly carbs, low fat, good for eating with veggies.
Saffron threads: Tiny, pricey strands, floral aroma, adds golden color and subtle sweet flavor.
Butter or ghee: Rich fat that makes rice creamy and savory, use sparingly for health.
Onion: Adds sweetness and body when cooked, gives more flavor, optional but I like it.
Cardamom and cinnamon: Warming spices, little goes far, bring fragrant background notes.
Toasted almonds or peas: Almonds add crunch and healthy fats, peas add color and fiber.
Broth or water: Broth adds savory depth and trace protein, water keeps rice neutral.

Ingredient Quantities

1 1/2 cups basmati rice

Stovetop: 2 1/4 cups low sodium chicken broth or water

Instant Pot: 1 1/2 cups low sodium chicken broth or water

1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water or milk

2 tablespoons unsalted butter or ghee (or 1 tablespoon olive oil if you like)

1 small yellow onion, finely chopped (optional, but I usually use it)

1 garlic clove, minced (optional)

4 to 6 green cardamom pods, lightly crushed

1 small cinnamon stick or 1/4 teaspoon ground cinnamon

1 bay leaf (optional)

1 teaspoon fine salt, more or less to taste

Freshly ground black pepper, 1/4 teaspoon (optional)

2 tablespoons chopped fresh cilantro or parsley for garnish (optional)

1/4 cup toasted slivered almonds or frozen peas for mix ins (optional)

How to Make this

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1. Rinse 1 1/2 cups basmati rice under cold water until it runs clear, drain well, and if you can, soak 20 to 30 minutes then drain again – this makes the rice fluffier.

2. Crush 1/4 teaspoon saffron threads with your fingers and soak in 2 tablespoons warm water or milk for 5 to 10 minutes so the color and aroma bloom.

3. In a medium pot for stovetop or in the Instant Pot on Sauté, melt 2 tablespoons butter or ghee (or 1 tablespoon olive oil), then add 1 small chopped yellow onion and sauté until soft; add 1 minced garlic clove if using and cook 30 seconds.

4. Toss in 4 to 6 lightly crushed green cardamom pods, 1 small cinnamon stick or 1/4 teaspoon ground cinnamon, and a bay leaf if using, stir until fragrant.

5. Add the drained rice and stir to coat in the fat for 1 to 2 minutes, a quick toast helps keep separate grains.

6. Pour in the saffron with its soaking liquid and the cooking liquid: for stovetop use 2 1/4 cups low sodium chicken broth or water, for Instant Pot use 1 1/2 cups; add 1 teaspoon fine salt and 1/4 teaspoon freshly ground black pepper if using, stir once.

7. Stovetop method: bring to a boil, reduce heat to low, cover tightly and simmer 12 to 15 minutes until liquid is absorbed; remove from heat and let rest, covered, 10 minutes. Instant Pot method: seal lid and cook on High Pressure for 6 minutes, let natural pressure release for 10 minutes then quick release any remaining pressure.

8. Remove cardamom pods, cinnamon stick and bay leaf, fluff rice gently with a fork, taste and adjust salt. Stir in 1/4 cup toasted slivered almonds or 1/2 cup frozen peas (peas can be stirred in after cooking to heat through), sprinkle 2 tablespoons chopped cilantro or parsley, and serve warm.

Equipment Needed

1. Medium heavy-bottomed pot with a tight-fitting lid (or Instant Pot if you prefer pressure cooking)
2. Fine-mesh sieve or colander to rinse and drain the basmati rice
3. Measuring cups and spoons for rice, broth, saffron and seasonings
4. Small bowl or ramekin to crush and soak the saffron threads
5. Chef’s knife and cutting board for the onion and herbs
6. Wooden spoon or silicone spatula for sautéing and stirring
7. Slotted spoon or small skimmer to remove cardamom pods, cinnamon stick and bay leaf
8. Fork for gently fluffing the rice and a serving spoon for plating

FAQ

Q: How do I soak saffron and can I swap it for something cheaper?

A: Crush a 1/4 teaspoon of saffron threads between your fingers then soak in 2 tablespoons warm water or milk for 10 to 15 minutes so the color and flavor bloom. You can substitute turmeric for color but it wont taste the same, saffron has a unique floral, honey note you can't fully copy.

Q: Do I need to rinse or soak the basmati rice?

A: Yes, rinse until the water runs clear to remove excess starch, it helps keep the grains separate. Soaking 20 to 30 minutes before cooking shortens cook time and gives lighter fluffier grains, but if you're short on time just rinse well.

Q: Stovetop vs Instant Pot, what are the cook steps and times?

A: Stovetop: sauté onion, garlic, butter, cardamom and cinnamon for 2 minutes, add drained rice and toast 1 minute, pour in 2 1/4 cups broth and saffron, bring to a boil, reduce to low, cover and simmer 12 to 15 minutes, then rest 10 minutes covered and fluff. Instant Pot: use sauté to cook onion/spices, add rice, 1 1/2 cups broth and saffron, seal and cook on high pressure 4 minutes, natural release for 10 minutes, then quick release any remaining pressure and fluff.

Q: How do I get fluffy, separate grains not sticky rice?

A: Rinse rice well, soak if you can, use the right liquid ratio, don't stir after it starts simmering, cook on low heat and let it rest covered for 10 minutes before fluffing with a fork. Stirring while it cooks makes it gluey, trust the rest step.

Q: When should I add mix ins like peas or almonds?

A: Toast slivered almonds in a dry skillet 2 to 3 minutes until golden and add at the end so they stay crisp. Frozen peas can be stirred in right after cooking while the rice is still hot so they thaw through without getting mushy.

Q: How long will saffron rice keep and how do I reheat it?

A: Store in an airtight container in the fridge for 3 to 4 days, or freeze up to 2 months. To reheat, sprinkle a little water over the rice and microwave covered until steaming, or rewarm in a skillet with a splash of water and a lid, stir gently.

How To Make Saffron Rice On The Stove Or In An Instant Pot Recipe Substitutions and Variations

Saffron: if you don’t have threads try turmeric for the golden color (use a tiny pinch, 1/8 to 1/4 tsp, it will taste different), safflower for color only (a few tablespoons steeped in warm water), or a very small pinch of ground saffron if that’s all you can find.
Basmati rice: swap in jasmine or any long grain white rice using the same liquid amounts, or use brown basmati if you want nuttier texture but add more liquid and time (about 1/3 cup extra liquid and longer cook time).
Chicken broth: use vegetable broth for a vegetarian version, or plain water plus 1 tsp bouillon or stock concentrate for similar flavor; for a richer, slightly sweet twist use light coconut milk diluted with water.
Butter/ghee: olive oil works great (use 1 tbsp if recipe calls for 2 tbsp butter), or coconut oil for a hint of sweetness, or vegan margarine if you need dairy free.

Pro Tips

– Soak and drain the rice well, then let it sit in a fine mesh sieve for a minute to get rid of excess water — this makes the grains separate better when cooked. Dont soak longer than 30 minutes or the grains can go fragile and break while cooking.

– Bloom the saffron in warm milk or broth for at least 5 minutes, not boiling, so the color and aroma really open up. If you want a richer color and flavor add a tiny bit more saffron, but a little goes a long way.

– Toast the spices briefly in the fat before adding rice, and give the rice a quick 1 to 2 minute toast too; that little step keeps the grains from getting sticky. If your butter starts to brown too fast add a teaspoon of neutral oil to protect the flavor.

– Let the pot rest fully covered after cooking, undisturbed, for 10 minutes then fluff gently with a fork. Stirring too hard will smash the grains, and if you’re adding peas or nuts, fold them in at the end so they keep texture and color.

How To Make Saffron Rice On The Stove Or In An Instant Pot Recipe

Recipe by Francis Mead

0.0 from 0 votes

I learned a simple way to make Saffron Yellow Rice that’s tender, fluffy, and aromatic and pairs with almost anything.

Servings

servings

Calories

310

kcal

Equipment: 1. Medium heavy-bottomed pot with a tight-fitting lid (or Instant Pot if you prefer pressure cooking)
2. Fine-mesh sieve or colander to rinse and drain the basmati rice
3. Measuring cups and spoons for rice, broth, saffron and seasonings
4. Small bowl or ramekin to crush and soak the saffron threads
5. Chef’s knife and cutting board for the onion and herbs
6. Wooden spoon or silicone spatula for sautéing and stirring
7. Slotted spoon or small skimmer to remove cardamom pods, cinnamon stick and bay leaf
8. Fork for gently fluffing the rice and a serving spoon for plating

Ingredients

1 1/2 cups basmati rice
Stovetop: 2 1/4 cups low sodium chicken broth or water
Instant Pot: 1 1/2 cups low sodium chicken broth or water
1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water or milk
2 tablespoons unsalted butter or ghee (or 1 tablespoon olive oil if you like)
1 small yellow onion, finely chopped (optional, but I usually use it)
1 garlic clove, minced (optional)
4 to 6 green cardamom pods, lightly crushed
1 small cinnamon stick or 1/4 teaspoon ground cinnamon
1 bay leaf (optional)
1 teaspoon fine salt, more or less to taste
Freshly ground black pepper, 1/4 teaspoon (optional)
2 tablespoons chopped fresh cilantro or parsley for garnish (optional)
1/4 cup toasted slivered almonds or frozen peas for mix ins (optional)

Directions

Rinse 1 1/2 cups basmati rice under cold water until it runs clear, drain well, and if you can, soak 20 to 30 minutes then drain again – this makes the rice fluffier.
Crush 1/4 teaspoon saffron threads with your fingers and soak in 2 tablespoons warm water or milk for 5 to 10 minutes so the color and aroma bloom.
In a medium pot for stovetop or in the Instant Pot on Sauté, melt 2 tablespoons butter or ghee (or 1 tablespoon olive oil), then add 1 small chopped yellow onion and sauté until soft; add 1 minced garlic clove if using and cook 30 seconds.
Toss in 4 to 6 lightly crushed green cardamom pods, 1 small cinnamon stick or 1/4 teaspoon ground cinnamon, and a bay leaf if using, stir until fragrant.
Add the drained rice and stir to coat in the fat for 1 to 2 minutes, a quick toast helps keep separate grains.
Pour in the saffron with its soaking liquid and the cooking liquid: for stovetop use 2 1/4 cups low sodium chicken broth or water, for Instant Pot use 1 1/2 cups; add 1 teaspoon fine salt and 1/4 teaspoon freshly ground black pepper if using, stir once.
Stovetop method: bring to a boil, reduce heat to low, cover tightly and simmer 12 to 15 minutes until liquid is absorbed; remove from heat and let rest, covered, 10 minutes. Instant Pot method: seal lid and cook on High Pressure for 6 minutes, let natural pressure release for 10 minutes then quick release any remaining pressure.
Remove cardamom pods, cinnamon stick and bay leaf, fluff rice gently with a fork, taste and adjust salt. Stir in 1/4 cup toasted slivered almonds or 1/2 cup frozen peas (peas can be stirred in after cooking to heat through), sprinkle 2 tablespoons chopped cilantro or parsley, and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.