2 cups rice
1 teaspoon saffron
4 cups plus 3 tablespoons water
6 tablespoons ghee
1 cinnamon stick (2 inch)
4 cloves
1 cup onions
1 tablespoon jaggery or dark brown sugar
2 teaspoons salt
1/4 teaspoon cardamom seeds or 3 cardamom pods
Servings: 8
1. Wash rice.
2. Place saffron in bowl with 3 tablespoons boiling water. Soak 10 minutes.
3. Heat ghee; add cinnamon and cloves. When coated, add onions. Fry 7 to 8 minutes until brown.
4. Add rice; stir 5 minutes until liquid is absorbed and browned.
5. Add 4 cups water, jaggery, salt and cardamon. Boil; add saffron. Stir gently. Reduce heat; simmer 25 minutes.
1 teaspoon saffron
4 cups plus 3 tablespoons water
6 tablespoons ghee
1 cinnamon stick (2 inch)
4 cloves
1 cup onions
1 tablespoon jaggery or dark brown sugar
2 teaspoons salt
1/4 teaspoon cardamom seeds or 3 cardamom pods
Servings: 8
1. Wash rice.
2. Place saffron in bowl with 3 tablespoons boiling water. Soak 10 minutes.
3. Heat ghee; add cinnamon and cloves. When coated, add onions. Fry 7 to 8 minutes until brown.
4. Add rice; stir 5 minutes until liquid is absorbed and browned.
5. Add 4 cups water, jaggery, salt and cardamon. Boil; add saffron. Stir gently. Reduce heat; simmer 25 minutes.