Saffron Rice
168kcal
Ingredients
- 1 cup raw white basmati rice
- 1 tablespoon butter
- 1 tablespoon oil
- ½ cup diced yellow onion
- 3 garlic cloves (minced)
- ½-¾ teaspoon cumin powder (use less or more according to your liking)
- ½ teaspoon turmeric powder
- ⅛ teaspoon white sugar
- ⅛ teaspoon saffron threads
- 1½ cups low- sodium chicken broth
- ½ teaspoon kosher salt (use less or more according to your liking)
Method
- In a bowl, soak the rice in cold water for 20 minutes. Rinse the rice with cold water until the water is clear. Drain it well. Set it aside.
- Finely crush the saffron threads with a pestle. In a bowl, pour ¼ cup of hot water then soak the saffron for 10 minutes. Set it aside.
- In a saucepan, melt butter and heat oil over medium heat. Cook the onion until soft. Add the garlic and stir just until fragrant. Add the rice and stir for 2 minutes. Add cumin, turmeric, salt, sugar, and saffron (including the liquid). Give it a stir for a few seconds.
- Add broth and bring the mixture to a boil over medium-high heat, quickly scrape off the bottom of the pan. Continue boiling until you see the little holes with steam coming through the rice and the water volume has reduced to almost the rice level.
- Cover the pot and cook for 10 minutes on low heat. Remove the pan from the heat and let the rice sit for 10 minutes before opening the lid. Fluff the rice with a fork.
Nutrition
Calories168kcalCarbohydrates27gProtein4gFat5gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.1gCholesterol5mgSodium229mgPotassium120mgFiber1gSugar1gVitamin A61IUVitamin C2mgCalcium19mgIron1mg
Notes
How to Cook Saffron Rice in an Instant Pot
- Follow the same preparation steps as mentioned above for cooking the rice on the stove.
- Use a 1:1 liquid to rice ratio. (1 cup of rice with 1 cup of broth)
- Cook the rice using the Manual setting at high pressure for 3 minutes .
- Once the cooking cycle is completed, wait for 10 minutes before opening the lid.
- Let the hot saffron rice cools down to room temperature before refrigerating.
- Transfer the leftover to an airtight container. Properly stored, it can last 3-4 days in the fridge or 3-4 months in the freezer.
- Place a single serving of saffron rice in a microwave-safe bowl.
- Add about a tablespoon of water per cup of rice.
- Microwave for 1 minute or longer until warm through.