SAFFRON RICE
- 2 cup Rice
- 4 cup Water
- 6 Tbsp Ghee
- 1 tsp Saffron threads (or less)
- 2 Tbsp Hot water
- 1 cup Sliced onion
- 1 small Cinnamon stick - splintered
- 4 Bay leaves
- 4 large Black cardamoms
- 1 Tbsp Cumin seed
- 4 Cloves
- 2 tsp Salt
Instructions:
- Soak saffron in hot water. Wash and soak rice in 3 c water (optional).
- Heat ghee and fry onions and then remove and keep aside.
- Add cinnamon, cumin seeds, cardamoms, cloves and salt.
- Wait 1 minute and then add the bay leaves and 1/2 the onions.
- Drain the rice and reserve the water.
- Add the rice grains and stir for 4-5 minutes until all the water evaporates and the grains of rice are coated with oil.
- Add the water and bring to a boil.
- Add saffron and its water and pressure cook at 15 psi.
- Remove from the heat and allow the pressure to drop by itself.