Saffron Rice Recipe- Authentic Indian Basmati with Nuts & Raisins

Last Updated on 2 months by Neha Deshmukh

Saffron Rice Recipe- Authentic Indian Basmati with Nuts & Raisins

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Saffron Rice, or Kesari Chawal as it’s lovingly called in many Indian homes. This isn’t just a side dish; it’s a celebration on a plate! I remember the first time I tried to make this, it was for a family gathering, and honestly, I was a little intimidated. But the aroma that filled the kitchen, and the delighted faces around the table, made it all worthwhile. Now, I make it whenever I want to add a touch of special to an ordinary meal.

Why You’ll Love This Recipe

This Saffron Rice is more than just fragrant and flavorful. It’s surprisingly easy to make, even if you’re new to Indian cooking. The delicate aroma of saffron, combined with the subtle sweetness and the crunch of nuts, is simply irresistible. It’s perfect for festive occasions, special dinners, or even a comforting weeknight meal. Plus, it’s a beautiful dish – the golden hue is so inviting!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup basmati rice
• 1/2 cup milk
• 1.5 cups water
• 8-10 saffron strands (for cooking)
• 1 tablespoon hot milk (for soaking)
• 5 saffron strands (for soaking)
• 2 tablespoons ghee
• 1 tablespoon oil
• 2 half-inch pieces cinnamon
• 2 nos cloves
• 1 no cardamom
• 1 no bay leaf
• 1 teaspoon sugar
• 1 tablespoon ghee (for frying nuts)
• 15 nos cashews
• 15 nos almonds (chopped)
• 2 tablespoons raisins

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Basmati Rice: Choosing the Right Grain
Basmati is key here. Look for aged basmati rice – it’s longer, fluffier, and has a more pronounced aroma. I usually go for the extra-long grain variety. Around 200g of rice is perfect for this recipe.

Saffron: Quality and Source
Saffron is the star, so don’t skimp! Good quality saffron will have a deep red color and a strong aroma. A little goes a long way, so a small pinch is all you need. I usually buy mine from a trusted spice shop.

Ghee: Traditional vs. Modern Options
Ghee (clarified butter) adds a wonderful richness. Traditionally, it’s homemade, but good quality store-bought ghee works just fine. If you’re avoiding dairy, you can substitute with a neutral oil, but the flavor won’t be quite the same.

Regional Variations in Spices
Some families add a pinch of nutmeg or a tiny piece of mace for extra warmth. Feel free to experiment! My grandmother always added a tiny pinch of black pepper – it’s a lovely little secret.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s infuse that saffron. Soak 5 saffron strands in 1 tablespoon of hot milk and set it aside. This will release all its beautiful color and flavor.
2. Rinse the basmati rice under cold water until the water runs clear. Then, soak it in water for about 30 minutes. This helps the grains cook evenly and become nice and fluffy. Drain it well after soaking.
3. Now, heat 1 tablespoon of oil and 2 tablespoons of ghee in a pan over medium heat. Add the cinnamon, cloves, cardamom, and bay leaf. Sauté for about 30 seconds, until fragrant. This is where the magic begins!
4. Add the drained rice and sauté for another minute. This lightly toasts the rice and adds another layer of flavor.
5. Pour in the 1.5 cups of water, 1/2 cup of milk, 8-10 saffron strands, 1 teaspoon of sugar, and a pinch of salt. Bring it all to a boil.
6. Once boiling, cover the pan and reduce the heat to low. Let it cook undisturbed until the rice is tender and all the liquid is absorbed – about 15-20 minutes. Stir gently once or twice during cooking to prevent sticking.
7. Once the rice is cooked, gently mix in the saffron-infused milk. This will give the rice that gorgeous golden hue. Remove from the heat and let it rest for 5 minutes.
8. While the rice is resting, let’s prepare the garnish. In a separate pan, heat 1 tablespoon of ghee. Fry the cashews and almonds until golden brown. Add the raisins and fry until they plump up.
9. Finally, gently mix the fried nuts and raisins into the cooked rice. Fluff with a fork and serve hot! A drizzle of extra ghee is always a good idea, if you’re feeling indulgent.

Expert Tips

• Don’t overcook the rice! You want it to be tender but still have a slight bite.
• Use a heavy-bottomed pan to prevent sticking and ensure even cooking.
• Be gentle when stirring – you don’t want to break the rice grains.
• Resting the rice allows the flavors to meld together beautifully.

Variations

Want to switch things up? Here are a few ideas:

Vegan Saffron Rice
Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil.

Gluten-Free Adaptations
This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have severe allergies.

Spice Level Adjustments
If you like a little heat, add a pinch of green chili or a tiny piece of red chili while sautéing the spices.

Festival Adaptations (Diwali, Eid, Weddings)
For special occasions, you can add a sprinkle of rose petals or a few strands of silver leaf (vark) for a truly luxurious touch. My aunt always makes this for Diwali – it’s a family tradition!

Serving Suggestions

Saffron Rice is incredibly versatile. It pairs beautifully with:

• Indian curries: Butter Chicken, Palak Paneer, or any vegetable curry.
• Grilled meats: Tandoori Chicken or Lamb Seekh Kebab.
• Raita: A cooling yogurt dip.
• Dal: Lentil soup.

Storage Instructions

Leftover Saffron Rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water to restore moisture.

FAQs

What is the best type of rice to use for saffron rice?
Basmati rice is the absolute best! Its long grains and fragrant aroma are perfect for this dish.

Can I use saffron powder instead of strands? What’s the conversion?
You can, but the flavor won’t be as vibrant. Use about 1/4 teaspoon of saffron powder for every 10 strands.

How can I prevent the rice from sticking to the bottom of the pan?
Use a heavy-bottomed pan, keep the heat low, and stir gently a couple of times during cooking.

Can I make this recipe ahead of time?
You can cook the rice ahead of time and reheat it, but it’s best served fresh.

What are some good accompaniments for saffron rice?
Anything goes! It’s a great side dish for curries, grilled meats, or even a simple vegetable stir-fry.

How do I know when the saffron rice is perfectly cooked?
The rice should be tender but still have a slight bite, and all the liquid should be absorbed.

Enjoy making this beautiful and delicious Saffron Rice! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!