I make Saffron Yellow Rice that’s tender, fluffy, and aromatic with one neat trick that keeps the whole dish unbelievably easy and perfect alongside almost any main.

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I love making saffron rice because it somehow turns plain basmati rice into something, well, magical. I won’t lie the tiny saffron threads are why I keep coming back, they smell like summer and give this Saffron Yellow Rice its glow.

Whether I use the stove or my Instant Pot it comes out fluffy and aromatic and people always ask whats in it, even if they usually skip rice. It feels fancy but its easy, and i’ve got a couple of little tricks that save time and punch up the flavor, you’ll wanna try them.

Ingredients

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Long grain basmati gives fluffy, separate grains, mostly carbs and a bit of protein.
Tiny floral saffron threads add perfume, golden color and trace antioxidants, it’s expensive but potent.
Adds richness and mouthfeel, butter gives creaminess, olive oil adds fruitier fat.
Caramelized onion bring sweetness and depth, some fiber, vitamin C and flavor.
Broth adds savory umami and sodium, water keep it neutral and lighter.
Warm spices like cardamom, cinnamon, bay leaf give aromatic background, not overwhelming.
Crunchy nuts add texture, healthy fats and a little protein, nice garnish.

Ingredient Quantities

1 1/2 cups long grain basmati rice

1/4 teaspoon saffron threads

2 tablespoons hot water or warm milk

2 tablespoons unsalted butter or olive oil

1 small yellow onion

2 cloves garlic (optional)

2 1/4 cups low sodium chicken broth or water for stovetop; 1 1/4 cups for instant pot

1 teaspoon kosher salt

2 green cardamom pods (optional)

1 small cinnamon stick (optional)

1 bay leaf (optional)

1/4 teaspoon ground turmeric (optional for extra color)

1 tablespoon fresh lemon juice (optional)

2 tablespoons slivered almonds or chopped pistachios for garnish (optional)

How to Make this

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1. Crush the saffron threads between your fingers or a spoon, then steep them in 2 tablespoons hot water or warm milk for 5 to 10 minutes so the color and aroma come out.

2. Rinse 1 1/2 cups long grain basmati under cold water until it runs almost clear, don’t skip this or the rice gets sticky; you can soak the rinsed rice 15 to 20 minutes and drain for extra fluffy grains.

3. Heat 2 tablespoons unsalted butter or olive oil in a medium saucepan or use the Instant Pot on Sauté. Add 1 small chopped yellow onion and cook until soft, then add 2 cloves minced garlic if using and cook 20 to 30 seconds until fragrant.

4. Toss in 2 green cardamom pods, 1 small cinnamon stick, and 1 bay leaf plus 1/4 teaspoon ground turmeric if you want extra color; stir for a few seconds to bloom the spices.

5. Add the drained rice to the pan and stir to coat with the butter and spices for about a minute, then pour in the saffron with its liquid, 1 teaspoon kosher salt and the cooking liquid: for stovetop add 2 1/4 cups low sodium chicken broth or water, for Instant Pot add 1 1/4 cups broth or water.

6. Stovetop method: bring to a boil, reduce heat to low, cover tightly and simmer 15 to 18 minutes until liquid is absorbed and rice is tender; turn off heat and let it rest, still covered, 10 minutes before fluffing. Instant Pot method: after adding liquid scrape any stuck bits, close lid and set valve to sealing, cook on High pressure for 6 minutes, then natural release for 10 minutes before opening and doing a quick release if needed.

7. Remove the whole spices if you want, fluff the rice gently with a fork, stir in 1 tablespoon fresh lemon juice if using to brighten the flavor, taste and adjust salt.

8. Serve warm topped with 2 tablespoons slivered almonds or chopped pistachios, or lightly toast the nuts first for more crunch; if the rice seems a bit wet let it sit uncovered for 5 minutes and fluff again.

Equipment Needed

1. Medium saucepan with tight-fitting lid or Instant Pot (if you prefer the pressure method)
2. Fine-mesh sieve or colander to rinse and drain the basmati rice
3. Measuring cups and spoons (1/4 tsp up to 1 1/2 cup)
4. Small heatproof bowl and a teaspoon to crush and steep the saffron
5. Wooden spoon or silicone spatula for sautéing and stirring
6. Chef’s knife and cutting board for the onion and garlic
7. Liquid measuring cup or glass jug for the broth/water
8. Fork for fluffing the rice and a small skillet or bowl to toast the nuts if you want extra crunch

FAQ

Q: Can I use regular long grain rice instead of basmati? A: Yes, you can, but basmati has a lighter, fluffier texture and a floral aroma you won't get with standard long grain.

Q: Why did my rice turn out mushy? A: Most likely too much liquid or overcooking. Measure liquids carefully and follow the cooking times, and avoid stirring while it cooks.

Q: How much saffron is enough for color and flavor? A: 1/4 teaspoon is usually enough for this amount of rice. Bloom it in warm liquid first to get full color and aroma.

Q: Can I skip the whole spices? A: Yes, skip them if you want a simpler flavor profile, but cardamom, cinnamon and bay add a nice warm background note.

Q: Is the Instant Pot setting the same for brown basmati? A: No, brown rice needs longer. Use the manufacturer’s brown rice setting or about 20 to 22 minutes high pressure, with natural release.

Q: Can I make this vegan? A: Totally. Use olive oil and vegetable broth instead of butter and chicken broth.

Q: How do I get a brighter yellow color? A: Add 1/4 teaspoon turmeric along with the saffron. It boosts color without changing the basic saffron flavor much.

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

Saffron threads: turmeric (about 1/8 tsp) for color only, safflower or dried marigold petals (a small pinch) for color without the flavor, or annatto seeds/paste for a warm orange tint. None tastes exactly like saffron, but they give the color.
Long grain basmati rice: jasmine rice (swap cup for cup, slightly stickier), long grain white rice (very similar texture), or brown basmati (use more liquid and longer cook time: roughly 2 cups liquid and much longer simmer/pressure time).
Unsalted butter or olive oil: ghee for a nutty buttery flavor and higher smoke point, neutral oils like canola or avocado for a cleaner taste, or coconut oil if you want a subtle sweet note.
Low sodium chicken broth: vegetable broth 1:1, water plus 1/2 to 1 tsp bouillon or stock concentrate to taste, or mushroom stock for extra umami. If you use plain water, just add a bit more salt.

Pro Tips

– Rinse the rice well and if you have time soak it briefly, then drain it super well; too much surface water makes the grains clump instead of staying separate.
– Use hot stock or hot water when you add the liquid so the pot stays at cooking temp, and keep the lid on while it cooks because peeking steals steam and makes uneven grains.
– Crush and steep your saffron in warm liquid or milk to really pull out the color, or if saffron is out of reach use a tiny pinch of turmeric for color only, dont overdo it or the taste will change.
– Let the cooked rice rest covered for a bit before fluffing, fluff gently with a fork, finish with a squeeze of lemon and toasted nuts for contrast, and if it seems damp let it sit uncovered a few minutes to dry.

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

Recipe by Jot Punji

0.0 from 0 votes

I make Saffron Yellow Rice that's tender, fluffy, and aromatic with one neat trick that keeps the whole dish unbelievably easy and perfect alongside almost any main.

Servings

servings

Calories

344

kcal

Equipment: 1. Medium saucepan with tight-fitting lid or Instant Pot (if you prefer the pressure method)
2. Fine-mesh sieve or colander to rinse and drain the basmati rice
3. Measuring cups and spoons (1/4 tsp up to 1 1/2 cup)
4. Small heatproof bowl and a teaspoon to crush and steep the saffron
5. Wooden spoon or silicone spatula for sautéing and stirring
6. Chef’s knife and cutting board for the onion and garlic
7. Liquid measuring cup or glass jug for the broth/water
8. Fork for fluffing the rice and a small skillet or bowl to toast the nuts if you want extra crunch

Ingredients

1 1/2 cups long grain basmati rice
1/4 teaspoon saffron threads
2 tablespoons hot water or warm milk
2 tablespoons unsalted butter or olive oil
1 small yellow onion
2 cloves garlic (optional)
2 1/4 cups low sodium chicken broth or water for stovetop; 1 1/4 cups for instant pot
1 teaspoon kosher salt
2 green cardamom pods (optional)
1 small cinnamon stick (optional)
1 bay leaf (optional)
1/4 teaspoon ground turmeric (optional for extra color)
1 tablespoon fresh lemon juice (optional)
2 tablespoons slivered almonds or chopped pistachios for garnish (optional)

Directions

Crush the saffron threads between your fingers or a spoon, then steep them in 2 tablespoons hot water or warm milk for 5 to 10 minutes so the color and aroma come out.
Rinse 1 1/2 cups long grain basmati under cold water until it runs almost clear, don't skip this or the rice gets sticky; you can soak the rinsed rice 15 to 20 minutes and drain for extra fluffy grains.
Heat 2 tablespoons unsalted butter or olive oil in a medium saucepan or use the Instant Pot on Sauté. Add 1 small chopped yellow onion and cook until soft, then add 2 cloves minced garlic if using and cook 20 to 30 seconds until fragrant.
Toss in 2 green cardamom pods, 1 small cinnamon stick, and 1 bay leaf plus 1/4 teaspoon ground turmeric if you want extra color; stir for a few seconds to bloom the spices.
Add the drained rice to the pan and stir to coat with the butter and spices for about a minute, then pour in the saffron with its liquid, 1 teaspoon kosher salt and the cooking liquid: for stovetop add 2 1/4 cups low sodium chicken broth or water, for Instant Pot add 1 1/4 cups broth or water.
Stovetop method: bring to a boil, reduce heat to low, cover tightly and simmer 15 to 18 minutes until liquid is absorbed and rice is tender; turn off heat and let it rest, still covered, 10 minutes before fluffing. Instant Pot method: after adding liquid scrape any stuck bits, close lid and set valve to sealing, cook on High pressure for 6 minutes, then natural release for 10 minutes before opening and doing a quick release if needed.
Remove the whole spices if you want, fluff the rice gently with a fork, stir in 1 tablespoon fresh lemon juice if using to brighten the flavor, taste and adjust salt.
Serve warm topped with 2 tablespoons slivered almonds or chopped pistachios, or lightly toast the nuts first for more crunch; if the rice seems a bit wet let it sit uncovered for 5 minutes and fluff again.

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.