The Indian Cookbook

SAFFRON RICE (KESAR CHAWAL)

Ingredients:

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2 c Rice

4 c Water

6 T Ghee

1 t Saffron threads (or less)

2 T Hot water

1 c Sliced onion

1 small Cinnamon stick - splintered

4 Bay leaves

4 large Black cardamoms

1 T Cumin seed

4 Cloves

2 t Salt

Method:

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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.