Ingredients
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2 cups basmati rice
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1 teaspoon saffron thread
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3 tablespoons boiling water or 3 tablespoons chicken broth, plus
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4 cups boiling water or 4 cups chicken broth
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6 tablespoons ghee or 6 tablespoons butter
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4 whole cloves
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1 cup finely chopped onion
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2 teaspoons salt
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1/4 teaspoon ground cardamom
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2 inches cinnamon sticks
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1 minced garlic clove
Instructions
- Place the saffron in a small bowl and cover with 3 tablespoons of boiling water.
- Soak for 10 minutes.
- Meanwhile, heat the butter over moderate heat in a large 3 or 4 quart stockpot.
- Add the cinnamon and cloves and stir well.
- Add the onions, garlic and saute for about 2 minutes.
- Add the rice and stir for about 5 minutes.
- Pour in the 4 cups of boiling water or broth, salt, and the cardamom.
- Bring to a boil over high heat.
- Add the saffron and its soaking water.
- Stir gently.
- Cover, reduce heat, and cook for 25 minutes.
- Fluff, remove cloves and cinnamon sticks and serve hot.