Ingredients: 1 cup basmati rice 1/2 teaspoon saffron threads, steeped in 2 tablespoons boiling water 2 cups chicken stock 6 tablespoons ghee (clarified butter) or oil 1/2 cup minced onion 1 piece of a cinnamon stick 2 cloves 1-1/2 tablespoons brown sugar 1-1/2 tablespoons molasses 1 teaspoon salt pinch of ground coriander pinch of ground cardamom Directions:1. Wash the rice in cool water until the water is absolutely clear. 2. In a large heavy-bottomed saucepan, heat the ghee or oil and saute the cinnamon and cloves briefly to release some of the essential oils. Add the onions, cooking them until they`re soft. Do not brown. 3. Add the rice and stir for 5 minutes until the grains are golden. Add the stock, sugar, molasses, salt, coriander and cardamom. Stir to combine, making sure the sugar and molasses are dissolved. Bring to a boil, then reduce to a low simmer. Add the saffron and its water; stir gently. 4. Cover and cook for 25 minutes, or until the rice is tender and the liquid is absorbed. |