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Ingredients
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Quantity
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Long – grain rice
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1 ½ quarts
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Onions – cut lengthwise slice
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4 medium
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Cumin seeds
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½ tsp
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Bay leaf
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6
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Cloves
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12
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Soak saffron in a little boiling water.
Wash and drain rice.
Saute‚ onion until golden brown in vegetable oil. Add cumin seeds,
bay leaves, cloves peppercorns and rice. Saute for 5-6 minutes
Add water and dissolved saffron. Let sit for 10 minutes, then
bring to a boil, cover, lower heat and cook for 25-30 minutes. Uncover at end
of cooking for about 3 minutes to allow steam to escape.
