Saffron Rice (Kesar Chawal)

Course : Curry
Serves: 1
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2 cups rice
4 cups water
6 tablespoons ghee
1 teaspoon saffron threads -- (or less)
2 tablespoons hot water
1 cup sliced onion
1 small cinnamon stick -- splintered
4 pieces bay leaves
4 large black cardamoms
1 tablespoon cumin seed
4 whole cloves
2 teaspoons salt

Preparation / Directions:

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.

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