Ingredients

Instructions

  1. Heat oil and fry black cumin seeds for 10 seconds.
  2. Add rice and saute for a few minutes until rice starts to change color and become opaque.
  3. Add water and salt. Bring to a boil, turn down heat and cover.
  4. Simmer until all liquid is absorbed (15 to 20 minutes) and rice is cooked.
  5. Pour saffron water into middle 2-inch circle of rice. Leave covered for a few minutes for water to be absorbed.
  6. Fluff up rice with a fork and mix. Rice should be a marbled mix of white and yellow grains.