Preparation / Directions:
Wash the basmati rice. (Pick over and rinse in 8 or 9 changes of water.) Place the rice in a bowl, add 4 cups of cold water, and let soak for 1/2 hour. Drain the rice, reserving the water, and set aside.
Place the saffron threads in a small plate, and using the back of a spoon or your fingertips, powder it. Add 2 tablespoons of water, and continue mashing until thoroughly dissolved. Set aside.
Heat the ghee over medium heat in a heavy-bottomed pan. When it is hot, add the cloves, cardamon, and cinnamon, and fry until they are lightly browned and puffed (about 1 minute). Add rice, and fry until the rice is thoroughly coated with the ghee and begins to brown (about 3 minutes), stirring constantly to prevent burning.
Add reserved water, saffron water, raisins, sugar, and salt, and stirr well to keep the rice from settling. Bring to a boil. Reduce heat, and simmer partially covered for 10 minutes or until most of the liquid is absorbed and the surface of the rice is filled with steamy holes. There is no need to stir, but if you wish to do so, use a fork or knife so that the rice grains are not crushed.
Cover the pan tightly, reduce heat to the lowest possible point and, if possible, raise the pan an inch away from the source of heat by resting the pan on a pair of tongs or a Chinese wok ring placed over the burner. Let the rice steam for 10 minutes, and turn off the heat. Now let it rest undistrubed, covered, for 5 minutes. Do not stir the rice during these final 15 minutes of steaming and resting, as the grains are still very moist and fragile at this stage. The rice remains warm for 20 minutes if left covered. Uncover, and fluff the rice with a fork before serving.
For 6-8 persons.
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