Ingredients

Instructions

  1. Preheat oven to 350°F.
  2. Place saffron in a small bowl and pour 1/4 cup boiling water over it.
  3. Let stand at least 10 minutes.
  4. Meanwhile, bring 4 cups of water to a boil in a heavy saucepan.
  5. Add rice, stirring constantly to keep water at a boil.
  6. Add 1 teaspoon salt.
  7. Cook over moderate heat, uncovered, for 10 minutes.
  8. Drain rice and set aside.
  9. Heat butter or ghee in a heavy 3-4 quart casserole with a tight-fitting lid.
  10. Add cashews, ginger, mustard seeds and clove.
  11. Cook, stirring constantly, until seeds begin to burst, about 1-2 minutes.
  12. Add remaining salt, chili pepper, rice, coriander, lime juice, coconut and remaining boiling water, stirring well.
  13. Sprinkle saffron and the water it soaked in over the top.
  14. Bring to a boil over high heat, stirring occasionally.
  15. Cover pan with aluminum foil.
  16. Place lid on top.
  17. Bake for 25 minutes, or until rice has absorbed all liquid.
  18. Fluff with a fork before serving.