Ingredients

The following ingredients have 4 Servings
  • 1 cup basmati rice (200 grams, soaked for 30 minutes in 3 cups water)
  • 1/4 teaspoon saffron strands (soaked in 1/4 cup (2 oz) hot water)
  • 3/4 tablespoon olive oil
  • 2 tablespoons pine nuts (optional)
  • 1 small white onion (chopped)
  • 2 whole green cardamom (optional)
  • 1/4 teaspoon salt (or to taste)
  • 1 cup water (8 oz)

Instruction

  • Rinse the basmati rice until water turns clear. Then soak the rice for 30 minutes in 3 cups water. Set aside.
  • Meanwhile also crush saffron strands and soak in 1/4 cup hot water. Set aside.
  • Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the pine nuts and saute for 2 minutes until brown. Remove the nuts from the pot. You can skip this step if not using pine nuts in the recipe.
  • Then add chopped onion to the pot and cook for around 3 minutes until light brown and softened.
  • Drain the rice that has been soaked for 30 minutes using a colander and then add the rice to the pot along with 2 green cardamoms (if using). Toss to combine and add 1 cup (8 oz) water.
  • Also add the 1/4 cup (2 oz) saffron water which you had prepared earlier. Total amount of water is 1.25 cups (10 oz). Add the salt and stir.
  • Close the pot with its lid and press the manual or pressure cook button. Cook on high pressure for 4 minutes with the pressure valve in the sealing position. Let the pressure release naturally. 
  • Open the lid and fluff the rice with a fork. Add in the toasted pine nuts and mix.
  • Serve saffron rice as a side with roasted veggies, dips, curries etc.