Instant Pot Indian Saffron Rice
Ingredients:
1½ cups basmati rice
½ teaspoon saffron
2 tablespoon ghee (use store-bought or homemade ghee)
2 whole cardamom optional
4 whole cloves optional
2 tablespoon cashew
1 large yellow onion
½-1 teaspoon salt adjust as per taste
1¾ cups water divided
Directions:
Wash the rice thoroughly in running water until the water runs clear. Drain all the water from rinsing and add fresh water. Soak it for 5 minutes.
Take saffron strands in a small bowl and crush them using the back of a spoon. Add ¼ cup of water and give it a stir. Let it sit for 5 minutes.
Make the rice:
Set the Instant Pot in saute mode and add the ghee. Once it heats, add cardamom, cloves, and cashew. Saute until the cashew begins to turn golden brown.
Add the onions and saute for 3 minutes, until the onions begin to turn translucent. Cancel the saute mode.
Drain all the water from the rice and add it to the pot along with soaked saffron and salt.
Add 1½ cups of water and give it a good mix. Close the Instant Pot lid.
Pressure cook for 5 minutes. Do a natural pressure release for 5 minutes, then do a quick release.
Open the lid and let it sit for a few minutes. Gently mix the rice.
Serve with curries, kebabs, or roasted veggies.
