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1 pint basmati rice
1 teaspoon saffron threads
1 quart boiling water
3 ounces ghee or clarified butter
1 2-inch long cinnamon sticks (5 cm each)
4 whole cloves
5 ounces onion, fine dice
1 tablespoon dark brown sugar
2 teaspoons salt
1/4 teaspoon cardamom seeds
Servings: 6
1. Wash the rice and drain thoroughly.

2. Steep the saffron in 2 ounces (60 milliliters) of the boiling water.

3. In a saucepan, heat the ghee, add the cinnamon and cloves. Add the onions and stir-fry until they are soft and slightly brown.

4. Add the rice and stir until it is well coated with the ghee and the grains are a light golden color.

5. Stirring constantly, add the remaining boiling water, brown sugar, salt and cardamom seeds. Bring to a boil and reduce to a simmer.

6. Gently stir in the saffron and its water. Cover and simmer until the rice has absorbed all the liquid.

7. Fluff with a fork and serve at once.
 
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