Last Updated on 4 months by Neha Deshmukh

Saffron Rice Recipe – Cashew & Raisin Pilau with Traditional Spices

Introduction

There’s just something magical about a perfectly made saffron rice, isn’t there? It’s the kind of dish that instantly elevates any meal, turning a simple weeknight dinner into something a little bit special. I remember the first time I tried to make it – it felt a bit intimidating, honestly! But trust me, it’s much easier than it looks. This cashew and raisin pilau is a family favorite, and I’m so excited to share my version with you. It’s fragrant, flavorful, and guaranteed to impress.

Why You’ll Love This Recipe

This saffron rice isn’t just about the beautiful color and aroma. It’s a delightful blend of flavors and textures – the fluffy rice, the crunchy cashews, the sweet raisins, and the warm, inviting spices. It’s incredibly versatile, pairing beautifully with everything from a rich, spicy curry to a simple dal. Plus, it’s surprisingly easy to make, even for beginner cooks!

Ingredients

Here’s what you’ll need to create this aromatic pilau:

• 1 cup Basmati rice
• ¼ cup Cashew nuts
• ¼ cup Raisins
• ½ inch Cinnamon stick
• 4-5 Cloves
• 4-5 Green cardamom
• 1 Black cardamom
• 1 Bay leaf
• 4 tsp Granulated sugar
• 1 tsp Turmeric powder
• A pinch of Saffron
• 2 tbsp Milk
• Salt to taste
• 4 tbsp Vegetable oil or ghee

Ingredient Notes

Let’s talk about getting the best results with your ingredients! A few little things can make a big 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. About 200g of uncooked rice will yield the quantity needed.

Cashew Nuts & Raisins: Quality and Toasting

Use good quality cashew nuts. Toasting them brings out their flavor beautifully! Don’t skip this step. Golden-brown is what we’re aiming for.

Saffron: The King of Spices – Sourcing & Blooming

Saffron is expensive, yes, but a little goes a long way. Make sure you’re buying from a reputable source to ensure you’re getting genuine saffron. Blooming it in warm milk is essential for releasing its color and flavor.

Spice Blend: Understanding the Aromatics (Cinnamon, Cloves, Cardamom, Bay Leaf)

These spices are the heart of the pilau. Don’t be shy with them! Using whole spices is preferable for a more authentic flavor. If you only have ground spices, use about ½ tsp of each.

Oil/Ghee: Flavor Impact & Regional Preferences

Ghee adds a lovely richness and nutty flavor, but vegetable oil works perfectly well too. In some regions of India, they even use mustard oil for a more pungent flavor – it’s a matter of personal preference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tbsp of oil or ghee in a pan over medium heat. Add the cashew nuts and fry until they turn golden brown. Set them aside – we’ll add them back in later.
2. Next, parboil the basmati rice. You want it to be about ¾ cooked. Drain it well and let it cool completely. This is important for preventing mushy rice.
3. While the rice is cooling, infuse the saffron in 2 tbsp of warm milk. Let it sit for at least 15-20 minutes to release its beautiful color and flavor.
4. Now, heat the remaining oil or ghee in a wok or a large, heavy-bottomed pan. Add the cinnamon stick, cloves, green cardamom, black cardamom, and bay leaf. Let them temper for about a minute, until fragrant.
5. Layer half of the parboiled rice into the pan. Sprinkle with turmeric powder, sugar, and half of the saffron milk. Gently mix it all together, being careful not to break the rice grains.
6. Add the remaining rice and saffron milk. Season with salt to taste. Again, combine gently, ensuring everything is well distributed.
7. Finally, mix in the fried cashews and raisins.
8. Cover the pan and let it steam for about 10-15 minutes on low heat.
9. Serve warm with your favorite spicy Indian curry!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving Fluffy Rice Every Time

The key is to not overcook the rice! Parboiling it correctly and handling it gently are crucial.

Blooming Saffron for Maximum Color & Flavor

Don’t rush the saffron blooming process. The longer it sits in the warm milk, the more vibrant the color and intense the flavor will be.

Tempering Spices: Avoiding Burning

Keep a close eye on the spices while they’re tempering. You want them fragrant, not burnt! Reduce the heat if necessary.

Layering Technique: Preserving Rice Grain Integrity

Gentleness is key when layering and mixing the rice. Avoid stirring vigorously, as this can break the grains and result in a sticky pilau.

Variations

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

Vegan Saffron Rice

Simply use vegetable oil instead of ghee.

Gluten-Free Saffron Rice

This recipe is naturally gluten-free!

Spice Level Adjustment (Adding Green Chilies)

If you like a little heat, add a finely chopped green chili when tempering the spices. My friend, Priya, always adds one – she loves the kick!

Festival Adaptations (Diwali, Eid)

This rice is a staple during festivals like Diwali and Eid. You can add a handful of chopped almonds and pistachios for extra richness and festive flair.

Serving Suggestions

Saffron rice is incredibly versatile. It pairs beautifully with:

• Butter Chicken
• Lamb Rogan Josh
• Dal Makhani
• Vegetable Korma
• Raita (yogurt dip)

Storage Instructions

Leftover saffron rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

Let’s answer some common questions!

What type of rice is best for this saffron rice recipe?

Basmati rice is the best choice, hands down. Its long grains and delicate aroma are perfect for this dish.

Can I use ghee instead of oil? What’s the difference in flavor?

Yes, you can! Ghee adds a richer, nuttier flavor than oil. It’s a matter of personal preference.

How do I know when the saffron is properly bloomed?

The milk will turn a beautiful golden-yellow color, and the saffron threads will become more vibrant.

Can I make this saffron rice ahead of time?

You can parboil the rice and bloom the saffron ahead of time. However, it’s best to assemble and cook the pilau just before serving for the best texture.

What dishes pair well with this saffron rice?

Almost any Indian curry or dal! It’s also delicious with roasted vegetables or grilled meats.

How can I adjust the sweetness level in the rice?

Adjust the amount of sugar to your liking. Start with 2 tsp and add more if you prefer a sweeter rice.