Ingredients:
2 cup Rice
4 cup Water
6 Tbsp Ghee
1 tsp Saffron threads (or less)
2 Tbsp Hot water
1 cup Sliced onion
1 small Cinnamon stick - splintered
4 Bay leaves
4 large Black cardamoms
1 Tbsp Cumin seed
4 Cloves
2 tsp Salt
Method:
1. Soak saffron in hot water. Wash and soak rice in 3 cup water (optional).
2. Heat ghee and fry onions and then remove and keep aside.
3. Add cinnamon, cumin seeds, cardamoms, cloves and salt. Wait 1 minute and then add the bay leaves and 1/2 the onions.
4. Drain the rice and reserve the water.
5. Add the rice grains and stir for 4-5 minutes until all the water evaporates and the grains of rice are coated with oil.
6. Add the water and bring to a boil.
7. Add saffron and its water and pressure cook at 15 min.
8. Remove from the heat and allow the pressure to drop by itself.
2 cup Rice
4 cup Water
6 Tbsp Ghee
1 tsp Saffron threads (or less)
2 Tbsp Hot water
1 cup Sliced onion
1 small Cinnamon stick - splintered
4 Bay leaves
4 large Black cardamoms
1 Tbsp Cumin seed
4 Cloves
2 tsp Salt
Method:
1. Soak saffron in hot water. Wash and soak rice in 3 cup water (optional).
2. Heat ghee and fry onions and then remove and keep aside.
3. Add cinnamon, cumin seeds, cardamoms, cloves and salt. Wait 1 minute and then add the bay leaves and 1/2 the onions.
4. Drain the rice and reserve the water.
5. Add the rice grains and stir for 4-5 minutes until all the water evaporates and the grains of rice are coated with oil.
6. Add the water and bring to a boil.
7. Add saffron and its water and pressure cook at 15 min.
8. Remove from the heat and allow the pressure to drop by itself.
