15 Minute Saffron Basmati Rice: Stovetop, Rice Cooker or Instant Pot
Saffron basmati rice is ready within 15 minutes and the perfect unique accompaniment to your meals! This saffron rice recipe can be made easily on a stovetop, in a rice cooker, or in an Instant Pot.
Servings: 1.5 cups
Calories: 269kcal
Equipment
- 1 Pot For Stovetop method
- 1 rice cooker For rice cooker method
- 1 Instant Pot For Instant Pot method
Ingredients
- ½ cup aged basmati rice (rinsed at least 3 times) I use an aged long grain basmati rice - India Gate brand
- 1 tbsp Ghee or oil I use ghee or olive oil.
- 1 cup water* *Depends on method used, water to rice rations: Rice cooker 1/2:1/2, Stove top 1 1/4: 1/2 cup rice, Instant Pot 3/4 cup water: 1/2 cup rice
- ¼ tsp salt Adjust to your preference
- ⅛ tsp saffron strands ground saffron strands, add extra pinch for big flavor
- 2-3 tbsp onions finely chopped
- 2 tbsp cashews
Instructions
Stove top Method
- Rinse rice (3-5 times) and drain until water is not cloudy. Use a mesh strainer for an easier way to rinse until water runs clear.
- Cashews: Add ghee to a medium saucepan or pot and turn on the gas to medium. Once ghee melts and heats a bit add cashews and cook until they brown. Remove and set cashews aside.
- Next, add finely chopped red onions, and saute for about 2 minutes.
- Add rice and mix thoroughly with ghee/oil, coating grains well in it.
- Add bloomed saffron water and salt then mix to coat grains in saffron water. Then add 1 ¼ cups water. Let it come to boil and slightly turn down gas a notch. Let it continue to simmer and cook.
- Let the rice cook in the water. Keep an eye, it should take about 8-11 minutes for the water to be absorbed. You can tilt the pot to the side to check if there is water on the side.
- Once water is absorbed, cover the pot. Turn off the stove and let the rice sit for 10 minutes.You will notice the rice grains will change from laying flat to slightly turned up. That is a sign the rice has “bloomed” and is ready.
- After you see this visual cue, you can uncover the rice, fluff rice with a fork, and serve.
Rice Cooker Method
- Wash dry rice grains well until water runs clear (about 3-5 times)
- Turn on rice cooker on Cook and melt ghee
- Add rinsed and well drained rice to melted ghee in pot and mix well
- Add water (3/4 cup water: 1/2 cups rice ratio) and close the rice cooker with its lid.
- If your rice cooker has options, select white rice, or else start the cook button.
- Once cook time is over, let sit 5-7 minutes. Open lid and fluff rice before serving.
Instant Pot Method
- Wash dry rice grains well until water runs clear (about 3-5 times)
- Press the sauté button on your Instant Pot. Let it heat up 2 minutes and add ghee to melt or oil. Mover it around the pot to provide a coating and prevent sticking.
- Add washed rice, 3/4 cup water and salt. Mix well.
- Close the lid, secure the valve. Cook on high pressure for 6 minutes. Naturally release the pressure 15 minutes.
- Fluff the rice with a fork and enjoy.
Notes
See post for more details. Summary tips below:
- Wash thoroughly – remove excess starch is important. I wash a minimum of 4-5 times or until the water runs clear
- Coat basmati grains in ghee or oil before adding water
- Look for visual cues that the rice is ready (pics in post)
- Use a good brand of aged authentic Indian basmati rice such as India Gate (this is KEY)
- If you want a softer texture, add 3-4 tbsp water more and cook 4-5 minutes longer covered.
Nutrition
Calories: 269kcal | Carbohydrates: 49g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 7mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Calcium: 20mg | Iron: 1mg