Indian Saffron Rice Recipe

Rinse the basmati rice and soak it in water for 30 minutes. Drain the rice and set aside.

In a small bowl, steep saffron threads in 2 tablespoons of hot water and set aside.

In a large pot, heat ghee or butter over medium heat. Add cinnamon stick, cardamom pods, and cumin seeds. Cook until spices become fragrant, about 1 minute.

Add the soaked and drained basmati rice to the pot and stir well to coat the rice with the spices.

Pour in the water, saffron mixture, and salt. Give it a gentle stir.

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Cook for about 15-20 minutes or until the rice is tender and the water is absorbed.

Remove from heat and let the rice sit covered for 5 minutes. Fluff the rice with a fork before serving.