Saffron Rice or Yellow Rice is a deeply aromatic and flavorful side dish that pairs well with nearly any curry or lentil dish. The taste is slightly earthy and spiced, but not spicy or overly bold.
Rinse the rice for 3 to 4 times in water or till the water runs clear of starch.
Soak the rice for 20 to 30 mins in water. Drain the water and keep the rice aside.
Gather all the ingredients, measure and set them aside.
Crush the saffron strands with your fingers or in a mortar-pestle. Set aside.
Making saffron rice
Heat oil or ghee in a deep pan or pot. Lower the heat. Add all the whole spices - caraway seeds, green cardamoms, cinnamon, cloves, tej patta and mace strand.
Fry for some seconds until the spices crackle taking care they do not burn.
Then add the soaked rice. Mix and stir gently for 1 to 2 minutes so that the fat coats the rice grains.
Add the crushed saffron strands to the rice.
Add turmeric powder now if you plan to add it. Mix gently.
Pour water and season with salt according to taste. Taste the water and it should be slightly salty.
Cover the pan tightly and let the rice cook till the grains become separately cooked and absorb all the water.
Do check the rice for a couple of times when it is cooking. If it looks like the water is simmering off too quickly, and more water 1 tablespoon at a time. Once done, fluff gently with a fork.
Serve the Saffron Rice garnished with coriander or mint leaves with any lentil or vegetable curry of your choice.
Notes
While I prefer to use basmati rice when cooking yellow rice, feel free to include any variety of non-sticky rice. Add water as needed depending on the kind of rice used.
For a vegan option, use a neutral tasting oil or olive oil instead of ghee.
If you do not have saffron, you can make this yellow rice easily with about ¼ teaspoon ground turmeric powder. But note that the rice won't have the flavor and aroma of saffron.
The saffron rice recipe is Indian inspired. So for cooking rice we always add water. But you can opt to add vegetable stock instead of water.
You can also make this yellow rice in the Instant Pot. Follow the recipe instructions of sautéing the spices and rice in ghee using the sauté function of the Instant Pot. Add in the crushed saffron and turmeric and gently mix. Pour 2.25 cups water and pressure cook on high pressure for 5 minutes. Give a quick pressure release after 5 minutes and gently fluff the rice.
The recipe can be halved or doubled or tripled easily.