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Saffron rice

instant pot pulao
5 from 1 vote
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Soak rice

  • 3/4 cup Basmati rice

Saffron milk

  • 1 cup milk
  • Few strands of saffron


  • 10 cashews
  • 2 tablespoon sliced almond
  • 2 tablespoon of raisins


  • 1 bay leaf
  • Cinnamon small piece
  • 2 cardamom
  • 2 cloves
  • Salt

Zarda pulao

  • 1/4 cup water
  • Pinch of turmeric powder
  • 1/4 teaspoon sesame oil


  • Wash and soak rice with enough water and keep aside
  • Add milk and saffron in a microwave-safe glass and cook for 2 minutes; keep side
  • Turn on IP in “saute” mode and add ghee
  • When the display shows “hot” add cashews and sliced almonds; quick saute
  • Add raisins and saute till nuts turn golden brown
  • Press “cancel” and transfer the sauteed Raisins and nuts to a vessel
  • Add bay leaf, cloves, cardamom, cinnamon; mix well
  • Furthermore add rice, saffron milk, water, salt, a pinch of turmeric powder; mix well and bring to boil
  • Add sesame oil and make sure nothing is stuck to the pan
  • Close the IP and cook in manual mode for 4 minutes. Do Natural pressure release
  • Gently open the lid and fluff the rice
  • Add sauteed raisins and nuts and mix gently


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  1. You can add  Dry fruits of your choice
  2. Instead of using whole spices, you can also use garam masala
  3. If you are planning to cook rice in the pressure cooker or direct pan adjust water accordingly
  4. You can add little sugar for sweetness
  5. Roasted onion can be added for additional flavor
  6. Vegetables  of choice can be added
  7. Avoid adding more turmeric powder as it might alter pulao taste
  8. You can add Green chilli according to your taste
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