This fragrant saffron rice is a beautiful mix of basmati rice, aromatics, warm spices, chicken broth, and saffron threads. The bold yellow rice gets its color from the infusion of saffron spice and ground turmeric; and cinnamon, cumin, garlic, and onion work together to create a subtle but savory flavor.
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Every time I’ve walked by saffron in the spice aisle, I’ve wondered what it’s for and what it tastes like. It turns out those fancy threads pack a lot of subtle flavor and vivid color into a small package. They’re a bit expensive, but in my opinion totally worth it for this show-stopping rice dish!
This delicious stovetop rice goes well with Indian and pan-Asian dishes. With only 10 ingredients, I love how simple it is to make and it only takes 30 minutes from start to finish!
Saffron Rice Recipe
Ingredients
- 1 tablespoon vegetable oil
- ½ yellow onion diced
- 2 cloves garlic finely minced
- 1 cinnamon stick
- ½ teaspoon cumin seeds
- ¼ teaspoon ground turmeric
- 1½ cups dry basmati rice
- 3 cups low-sodium chicken broth or vegetable broth
- ½ teaspoon kosher salt
- ¼ teaspoon saffron threads
Instructions
- In a large pot, heat the vegetable oil over medium heat and sauté the onions for 4 minutes.1 tablespoon vegetable oil, ½ yellow onion
- Add in the garlic, cinnamon, cumin and turmeric and cook for 30 seconds or until aromatic.2 cloves garlic, 1 cinnamon stick, ½ teaspoon cumin seeds, ¼ teaspoon ground turmeric
- Add the rice and sauté for 3-5 minutes or until it turns to an opaque white color, stirring occasionally.1½ cups dry basmati rice
- Pour the broth into the saucepan, add the salt and saffron, then stir to combine.3 cups low-sodium chicken broth, ½ teaspoon kosher salt, ¼ teaspoon saffron threads
- Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight fitting lid.
- Let it cook for 20 minutes, or until the liquid has been absorbed and the rice is tender. (Do not open the pan during this time or you’ll let out all of the steam and make some of the rice crunchy and underdone.)
- Remove the pan from the heat and let it sit for 5 minutes with the lid on.
- Fluff the rice with a fork before serving with freshly chopped cilantro if desired.
Becky’s Tips
- I like basmati rice best, but any long-grain rice works.
- Rinse the rice in cold water until the water runs clear. This removes starch from the rice, allowing the grains to separate rather than clump together.
- Toast the rice with the spices to add a nutty flavor to the final dish. You won’t regret it!
- Let the rice rest for at least 5 minutes before fluffing with a fork. This will make the rice nice and fluffy.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Saffron Rice Step-by-Step
Sauté the Onions: In a large pot, heat 1 tablespoon of vegetable oil over medium heat and sauté ½ of a diced yellow onion for 4 minutes.
Bloom the Spices: Add in the 2 minced cloves of garlic, 1 cinnamon stick, ½ teaspoon of cumin seeds, and ¼ teaspoon of ground turmeric and cook for 30 seconds or until aromatic.
Toast the Rice: Add 1½ cups of dry basmati rice and sauté for 3-5 minutes or until it turns to an opaque white color, stirring occasionally.
Add the Saffron: Pour 3 cups of low-sodium chicken broth into the saucepan, add ½ teaspoon of kosher salt and ¼ teaspoon of saffron threads, then stir to combine.
Cook the Rice: Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Let it cook for 20 minutes, or until the liquid has been absorbed and the rice is tender. (Do not open the pan during this time or you’ll let out all of the steam and make some of the rice crunchy and underdone.)
Rest the Rice: Remove the pan from the heat and let it sit for 5 minutes with the lid on. Fluff the rice with a fork before serving with freshly chopped cilantro if desired.
How to Store and Reheat
Store saffron basmati rice in an airtight container in the refrigerator for up to 6 days. Sprinkle it with a few tablespoons of water and reheat in the microwave in 30-second increments, stirring between, until warmed through.
Freeze leftover rice in an airtight container for up to 4 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this fragrant saffron rice with Indian favorites, like Indian butter chicken, chicken tikka masala, vegetarian tikka masala, or vegetable curry. It has a great mild flavor and vibrant color that impresses when served next to just about anything, though, so serve it up with your favorite meal!
