Description

Ingredients:

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

Directions:

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.