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Ingredients : 1
1/4 cups long grain rice
1
tablespoon ghee
4 whole cloves
6
cardamom pods, bruised
1 small stick cinnamon
2
cups hot water
1/4 cup lemon juice
1
tablespoon sugar
1
teaspoon salt
1/4 teaspoon saffron strands
2
tablespoons boiling water
Method :
Heat a heavy saucepan with the ghee and
fry the cardamom pods, cinnamon and cloves for 3 minutes. Add the rice
and fry, stirring for 5 minutes over low heat. Add lemon juice, water,
salt and sugar. Stir well and bring to the boil over high heat. Turn the
heat low, cover and cook for 10 minutes. Meanwhile soak the saffron
strands in hot water for 5 minutes. PRess the strands between your
fingers to extract as much color as possible. At the end of
the 10 minutes, lift lid of pan and sprinkle saffron water and strands
over the rice. Do not stir. Replace lid
and cook for a further 10 minutes. Uncover,
allow steam to escape for a few minutes and remove whole spices. Fluff rice
gently with fork before serving.
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