Ingredients
|
Quantity
|
Long – grain rice
|
1 ½ quarts
|
Onions – cut lengthwise slice
|
4 medium
|
Cumin seeds
|
½ tsp
|
Bay leaf
|
6
|
Cloves
|
12
|
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.