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480 ml (2 c.) long grained rice (eg. basmati rice)
5 ml (1 t) saffron threads
45 ml (3 T) plus 4 cups boiling water
90 ml (6 T) ghee or butter
One 2-inch piece stick cinnamon
4 whole cloves
240 ml (1 c.) finely chopped onion
10 ml (2 t) salt
2.5 ml (1/4 t) ground cardamom


Place the saffron in a small bowl and cover with 3 tablespoons of boiling water. Soak for 10 minutes.
Meanwhile, heat the butter over moderate heat in a large 3 or 4 qt. stockpot. Add the cinnamon and cloves and stir well. Add the onions and saute for about 5 minutes.
Add the rice and stir for about 5 minutes. Pour in the 4 cups of boiling water, salt, and the cardamom. Bring to a boil over high heat. Add the saffron and its soaking water. Stir gently. Cover, reduce heat, and cook for 25 minutes. Fluff and serve hot.