Meet saffron rice or Zafrani Pulao, a side that you can serve in style for all your holiday gatherings. Subtly flavored and loaded with nuts, this rice is a classic example of less is more. This easy pilaf can easily be made vegan-friendly as well.
Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.
A classic example of less is more, this delicately flavored rice is a stellar side that pairs well with so many curries ranging from Chana Masala to some rich Shahi Paneer.
What is Zafrani Pulao?
Inspired by the Persian saffron rice, this dish features long grain basmati rice, nuts, saffron, dried fruit and whole spices. Unlike the regular pilaf which uses onions and vegetables, this rice relies only on saffron and spices for flavor.
Served during Diwali and Eid, this tantalizingly delicious rice is not only packed with flavors but also quick and easy to make.
Truly a royal recipe, some believe that this has its origins in Hyderabad, a bustling town in Andhra Pradhesh, India. It is not uncommon to see this labeled as Hyderabadi Zafrani Pulao in some hotels.
Jump to:
This saffron rice
- is kid friendly since it is low on spice.
- pairs well with so many curries and dal, making it the perfect side for holiday gatherings.
- comes together in less than 30 minutes.
- is fabulous for parties since the recipe can be doubled or tripled in a pinch.
- can be made vegan-friendly as well.
Ingredients
- Saffron- For making this dish, we will soak the saffron in warm water for a few minutes. This step brings out its flavors in full. Use Kashmiri saffron for the best saffron rice ever.
- Ghee- This recipe begins and ends with ghee. With a nutty aroma and a mild richness, ghee just cannot be replaced with olive oil or any other oil.
- Whole spices- Life would be so boring without spices. The usual suspects, bay leaf, cumin, cloves and cinnamon, enliven this rice with all their different but unique aroma and flavor.
- Nuts and dried fruit- I have used only cashews and raisins here. Pistachios and almonds are a good addition too. You can also add dried cherries or cranberries for a pop of color.
- Basmati rice- Long grained and fragrant, this rice cultivar is the most ideal for this recipe and many more Asian dishes like Biryani. Since it is low in starch, it is perfect for making dishes like this where the rice grains are separate and fluffy. Other rice varieties tend to have lot of starch, which make them clump and so, they are not suitable here.
- Water- It is unheard of to use broth to cook rice in India. So, I went with water. However, vegetable broth instead of water is great here too.
- Salt for seasoning.
What to serve it with?
I recommend serving this with a rich curry or dal. Make it a complete menu by adding some Naans, a light salad and a delicious dessert like this carrot kheer.
Garnish the rice with some toppings for added flavor and taste-
- Fried onions or Birista
- Roasted almonds, cashews and pistachios
- Dried cranberries and cherries
- Pomegranate arils
Here are some mains that pair well with this rice-
Recipe Notes
- 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.
- Soak the rice for just 20 minutes if you are making this in the Instant Pot.
- 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.
- Traditionally, some sugar is added to this recipe. I went with adding just 1 tablespoon since I am not a fan of sweet rice dishes. You can add more if you prefer. You can also add 1 tablespoon condensed milk for a rich, creamy pilaf.
Vegan saffron rice
Follow the same recipe but use any neutral flavored oil instead of ghee to make the rice. For infusing the saffron, use warmed up almond milk or cashew milk.
Dietary specifications
Naturally gluten free and vegetarian-friendly, this dish is loaded with nuts and raisins. If you are serving it at a gathering, please be sure to mention allergens to your guests.
Method
Prep work
Soak the saffron in 2 tablespoon 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
Steps 1 and 2
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.
Steps 3 and 4
When the display reads HOT, add the cashews and wait for them to begin to brown.
Steps 5 and 6
Now, add the raisins and fry them till are plump.
Steps 7 and 8
Immediately drain and set aside.
Steps 9 and 10
To the remaining ghee in the inner pot, add the whole spices and wait for them to crackle.
Steps 11 and 12
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.
Steps 13 and 14
Stir in the rose water and sugar along with the salt. Stir to combine. Press CANCEL.
Steps 15 and 16
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 4 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.
More Instant Pot Rice Recipes
I love my Instant Pot for making soups and rice dishes. Being gluten-free, rice is a staple in my house. Here are some rice recipes made in the Instant Pot. Please check them out if you are interested.
📖 Recipe
Zafrani Pulao- Indian style saffron rice
Equipment
- 1 six quart Instant Pot or a 5 quart Dutch oven or a similar heavy bottomed pan
Ingredients
For infusing saffron
- 1 teaspoon crushed saffron
- 2 tablespoon 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 tablespoon raisins both black and golden work
- 2 bay leaves
- 3 cloves
- 3 green cardamoms
- 1 mace
- ½ inch cinnamon stick
- ½ teaspoon caraway seeds
- 1 teaspoon cumin seeds
- ⅛ cup whole milk
- 1.25 cups water
- 1 tablespoon sugar
- 1 teaspoon rose water
- 1 teaspoon salt or to taste
Instructions
Prep work
- Soak the saffron in 2 tablespoon 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
- 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.
- Soak the rice for just 20 minutes if you are making this in the Instant Pot.
- 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.
- Traditionally, some sugar is added to this recipe. I went with adding just 1 tablespoon since I am not a fan of sweet rice dishes. You can add more if you prefer. You can also add 1 tablespoon 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
If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).
Follow us on FACEBOOK, PINTEREST & INSTAGRAM for delicious tidbits everyday.
Be a part of our Tomato Blues Recipes Community and get special discounts on our workshops
Leave a Reply