Saffron Rice: Kesar Chawal

Quantity and Ingredient

• 2 c Rice
• 4 c Water
• 6 T Ghee
• 1 t Saffron threads (or less)
• 2 T Hot water
• 1 c Sliced onion
• 1 small Cinnamon stick - splintered
• 4 Bay leaves
• 4 large Black cardamoms
• 1 T Cumin seed
• 4 Cloves
• 2 t Salt

Method

1. Soak saffron in hot water.
2. Wash and soak rice in 3 c water (optional).
3. Heat ghee and fry onions and then remove and keep aside.
4. 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.
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 psi.
8. Remove from the heat and allow the pressure to drop by itself.