Saffron Rice (Kesar Chawal)

Recipe Ingredients

2 cups	320g / 11oz	Rice
4 cups	948ml	Water
6 tablespoons	90ml	Ghee
1 teaspoon	5ml	Saffron threads - (or less)
2 tablespoons	30ml	Hot water
1 cup	62g / 2.2oz	Sliced onion
1 cup	237ml	Cinnamon stick - splintered (small)
4		Bay leaves
4		Black cardamoms (large)
1 tablespoon	15ml	Cumin seed
4		Cloves
2 teaspoons	10ml	Salt

Recipe Instructions

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.

Source:
Ya Gotta Have It Recipes

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