Saffron Rice Recipe – Authentic Indian Flavors & Cashew Garnish

Last Updated on 4 months by Neha Deshmukh

Saffron Rice Recipe – Authentic Indian Flavors & Cashew Garnish

Hey everyone! If you’re looking for a dish that’s both comforting and celebratory, you’ve come to the right place. This saffron rice recipe is a family favorite, and I’m so excited to share it with you. It’s fragrant, subtly sweet, and just feels…special. I first made this for a Diwali gathering years ago, and it’s been a hit ever since!

Why You’ll Love This Recipe

This isn’t just any rice dish. It’s a beautiful blend of aromatic spices, delicate saffron, and crunchy nuts. It’s perfect as a side dish for your favorite Indian curries, or even enjoyed on its own. Plus, it’s surprisingly easy to make – don’t let the fancy name intimidate you! You’ll love how the warm flavors fill your kitchen and how impressed your family and friends will be.

Ingredients

Here’s what you’ll need to create this delicious saffron rice:

• 1 cup raw rice (short grain) – about 180g
• 1.25 cups sugar – about 250g
• 1.5 teaspoon lemon juice – about 7.5ml
• 5-6 cloves
• 5-6 cardamom pods
• 0.25 teaspoon cardamom powder – about 1.25g
• 15-20 raisins
• 15-20 cashews
• 2 pinch saffron strands
• 4 tablespoon ghee – about 60ml
• 1 pinch salt
• 0.5 teaspoon milk – about 2.5ml

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Saffron Quality & Origin: Seriously, good saffron makes all the difference. Look for deep red strands – that’s where the color and flavor are. Kashmiri saffron is considered the best, but Spanish saffron is also a great option. A little goes a long way!
• Rice Grain Type – Short Grain vs. Basmati: Traditionally, short-grain rice is used for this recipe because it gets beautifully sticky and holds the saffron flavor well. While basmati rice is lovely, it won’t give you the same texture.
• Ghee – Clarified Butter: Ghee adds a richness and nutty flavor that’s essential. You can find it at most Indian grocery stores, or even make your own! (It’s easier than you think.)
• Regional Variations in Sweetness: Some families prefer a sweeter saffron rice, others less so. Feel free to adjust the sugar to your liking. I usually stick to 1.25 cups, but my aunt always adds a little extra!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and drain your rice. Let it sit in the water for about 15 minutes – this helps it cook evenly.
2. While the rice is soaking, let’s get the saffron ready. Add a pinch of saffron strands to warm milk and let it sit. This will release its beautiful color and flavor. Also, dissolve the sugar in ½ cup of water.
3. Heat 1 teaspoon of ghee in a pan. Fry the cashews until they’re golden brown and set them aside. Then, fry the raisins until they’re plump and set those aside too.
4. Add 2.5 tablespoons of ghee to the same pan. Toss in the cloves and cardamom pods and let them sizzle for a few seconds – this is called tempering, and it releases their aroma.
5. Now, add the drained rice to the pan and sauté it on low heat until the grains look dry. This step is important for preventing stickiness.
6. Pour in 2 cups of hot water, add a pinch of salt and the lemon juice. Bring it to a boil, then cover the pan and cook until the rice is about halfway done.
7. Time for the sugar! Mix in the sugar water, cover the pan again, and simmer for another 15 minutes.
8. Stir in the saffron milk and cardamom powder. Add most of the fried nuts, reserving a few for garnish.
9. Transfer the mixture to a pressure cooker. Cook for one whistle, then reduce the heat to low and cook for an additional 10 minutes.
10. Once the pressure has released, gently mix in the remaining ghee. Garnish with the reserved nuts and serve warm!

Expert Tips

• Don’t skip the resting time for the rice! It really does make a difference.
• Keep the heat low when sautéing the rice – you don’t want it to burn.
• If you don’t have a pressure cooker, you can finish cooking the rice in a heavy-bottomed pot, covered, over very low heat. It will take longer, about 20-25 minutes.

Variations

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

• Vegan Adaptation – Using Plant-Based Ghee: Easily make this vegan by swapping the ghee for a plant-based alternative. Coconut oil or vegan butter work well!
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add a pinch of red chili powder for a little heat. My friend loves to add a tiny bit – just enough to give it a subtle kick.
• Festival Adaptations – Diwali, Weddings: For Diwali, I sometimes add a few slivered almonds and pistachios for extra richness. For weddings, it’s common to add rose water for a delicate floral aroma.

Serving Suggestions

Saffron rice is incredibly versatile. It’s fantastic with:

• Butter Chicken
• Lamb Rogan Josh
• Vegetable Korma
• Raita (yogurt dip)
• A simple dal (lentil soup)

Storage Instructions

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

FAQs

Let’s answer some common questions:

Is this rice best served immediately? While it’s best enjoyed fresh, it’s still delicious the next day!

What type of rice is traditionally used for saffron rice? Short-grain rice is the traditional choice.

Can I use food coloring instead of saffron? You can, but it won’t have the same delicate flavor. Saffron is really what makes this dish special.

How can I prevent the rice from sticking to the bottom of the pan? Sautéing the rice well and using a heavy-bottomed pan are key.

What is the best way to store leftover saffron rice? Store it in an airtight container in the refrigerator.

Enjoy making this recipe! I hope it brings a little bit of Indian sunshine into your kitchen. Let me know how it turns out in the comments below!