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fragrant and aromatic basmati rice pilaf with saffron, nuts and raisins
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Zafrani Pulao- Indian style saffron rice

This fragrant Pilaf uses saffron as the main flavoring ingredient. Made with long grained Basmati rice, nuts and milk, this easy side is perfect for holidays and gatherings.
Prep Time20 minutes
Cook Time13 minutes
Pressure release time5 minutes
Course: Sides
Cuisine: Indian, North Indian
Servings: 4
Calories: 291kcal

Equipment

  • 1 six quart Instant Pot or a 5 quart Dutch oven or a similar heavy bottomed pan

Ingredients

For infusing saffron

  • 1 tsp crushed saffron
  • 2 tbsp warm water or milk

For the Basmati

  • 1 cup Basmati rice
  • 2 cups water for soaking

For the rice

  • 1.5 tbsp ghee
  • 12 cashews broken into halves
  • 2 tbsp raisins both black and golden work
  • 2 bay leaves
  • 3 cloves
  • 3 green cardamoms
  • 1 mace
  • 1/2 inch cinnamon stick
  • 1/2 tsp caraway seeds
  • 1 tsp cumin seeds
  • 1/8 cup whole milk
  • 1.25 cups water
  • 1 tbsp sugar
  • 1 tsp rose water
  • 1 tsp salt or to taste

Instructions

Prep work

  • Soak the saffron in 2 tbsp warm water for 20 to 30 minutes.
  • Place the Basmati rice in a colander and wash well. Drain well. Transfer to a mixing bowl, add water and let it soak for 20 minutes.
  • Start a kitchen timer to keep an eye on the soaking time. Meanwhile, prep and gather the remaining ingredients.

Using the Instant Pot

  • Insert the inner pot into the Instant Pot. Plug in the Instant Pot. Press SAUTE-NORMAL and set the timer to 10 minutes.
  • Add the ghee and wait for it to melt fully. When the display reads HOT, add the cashews and fry till they are golden. Drain and set aside.
  • Now, add the raisins and fry them till are plump. Immediately drain and set aside.
  • To the remaining ghee in the inner pot, add the whole spices and wait for them to crackle. Drain the rice in a colander and add it to the pot after the spices have crackled.
  • Now, add the saffron infused water along with the water and the milk. Stir in the rose water and sugar along with the salt. Stir to combine. Press CANCEL.
  • Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING.
  • Press PRESSURE COOK- HIGH PRESSURE and set the timer to 3 minutes. Allow the cooking cycle to complete fully.
  • When the cooking cycle is complete, wait for 5 minutes of Natural Pressure release. In simple words, do not do anything for 5 minutes after the cooking cycle is complete.
  • After 5 minutes of NPR, do a quick pressure release by turning the VALVE to VENTING.
  • Open the lid, add the fried cashews and raisins. Using a fork, gently fluff the rice up, taking care not to break the grains.
  • Serve with mains of your choice.

Stove top version

  • Heat a heavy bottomed pan with ghee. I prefer using my 5 quart Dutch Oven for this. Add the cashews and fry till they are golden. Drain and tip in the raisins. Fry till they are plump. Once done, drain and set aside.
  • To the remaining ghee in the pan, add the whole spices and allow them to crackle. When they crackle, add 1.5 cups water and saffron infusion along with salt, sugar and rose water.
  • Stir to combine and allow this water to begin to boil. When the water comes to a boil, drain the soaked rice and add it to the pot. Mix gently and allow the rice to cook till its 80% done.
  • At this stage, switch off the flame. Cover and let it stand for 10 to 15 minutes.
  • After 10 to 15 minutes, open, add the fried nuts and raisins and gently mix using a fork.
  • Serve hot.

Notes

  1. I have used water to infuse my saffron but you can also use almond milk or cashew milk or even regular dairy milk for this purpose.
  2. Soak the rice for just 20 minutes if you are making this in the Instant Pot.
  3. Roast the nuts and raisins, drain and keep them aside. Add them to the rice after it is cooked. This way, the nuts will still be crunchy.
  4. Traditionally, some sugar is added to this recipe. I went with adding just 1 tbsp since I am not a fan of sweet rice dishes. You can add more if you prefer. You can also add 1 tbsp condensed milk for a rich, creamy pilaf.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 291kcal | Carbohydrates: 49g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 601mg | Potassium: 189mg | Fiber: 2g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
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