2 cups of basmati rice
1 strand of saffron threads
3 tablespoons of boiling water
4 cups of boiling water
6 tablespoons of clarified butter (ghee)
2 cinnamon sticks
4 cloves
1 cup of finely chopped onion
1 tablespoon of brown sugar mixed with mace and melon seeds
2 teaspoons of salt
a pinch of cardamom seeds
2 cups of basmati rice
1 strand of saffron threads
3 tablespoons of boiling water
4 cups of boiling water
6 tablespoons of clarified butter (ghee)
2 cinnamon sticks
4 cloves
1 cup of finely chopped onion
1 tablespoon of brown sugar mixed with mace and melon seeds
2 teaspoons of salt
a pinch of cardamom seeds
Wash the rice in a fine-mesh sieve under cold running water, squeezing out excess water with your hands
Repeat washing several times until the water runs clear, no longer cloudy due to starch
Drain and set the rice aside
Heat the saffron threads in a small bowl by adding 3 tablespoons of boiling water
Let it steep for 10 minutes
Heat the clarified butter (ghee) in a large saucepan over low heat
Add the cinnamon stick, cardamom pod, and chopped onion to the ghee
Fry for about 8 minutes or until the onion is soft and golden brown, stirring constantly
Watch out for any signs of burning, adjusting the heat as needed
Add the rice to the saucepan and fry it for 5 minutes or until all the liquid has evaporated and the grains have a delicate golden color
Then add the boiling water and stir gently
Finally, add the brown sugar mixed with mace and melon seeds, salt, and cardamom seeds
Increase the heat and let it simmer
Add the saffron-infused liquid and water to the saucepan
Stir gently and reduce the heat
Cover the saucepan and let it cook for 25 minutes or until the rice is tender and all the liquid has evaporated.
