1 ½ cups basmati rice ½ tsp sea salt
3 tbsp ghee 1 pinch saffron
1 tbsp water 7 whole cardomom pods
4 bay leaves 7 bits of cinnamon bark (about 1 heaping tsp)
4 cups hot water
Soak the saffron in 1 tbsp of water for at least 10 minutes. Wash and rinse the rice twice. Drain. Heat a pot over medium head and add ghee. Then add the bay leaves, cinnamon, cloves, salt and cardamom and mix well fro a minute. turn the heat to low, add the rice and sauté in the spices for 2 minutes. Pour in the hot water and the soaked saffron and bring to a gentle boil. Boil uncovered for 5 minutes. Then turn down the heat to medium and partially cover. Continue to boil gently for another 5 minutes, stirring once or twice to keep from sticking. Turn the heat to low, fully cover and simmer until tender, about 10 minutes.