Ingredients:

  • 1 cup basmati rice (200g), rinsed and drained
  • 2 cups water (480ml)
  • 1/4 teaspoon saffron threads (about 0.5g)
  • 2 tablespoons unsalted butter or ghee (30g)
  • 1 small onion, finely sliced
  • 2 green cardamom pods
  • 1 cinnamon stick (2 inches)
  • 1/4 teaspoon turmeric powder
  • Salt to taste

Instructions:

  1. Place saffron threads in a small bowl and cover with 2 tablespoons (30ml) of hot water. Set aside to steep.
  2. In a medium saucepan, melt butter or ghee over medium heat. Add sliced onion and sauté until golden brown, about 5-7 minutes.
  3. Stir in cardamom pods and cinnamon stick, cooking for an additional minute until fragrant.
  4. Add rinsed basmati rice to the saucepan, stirring to coat in the buttery mixture.
  5. Pour in the infused saffron with its water, and add turmeric and water. Season with salt.
  6. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.
  7. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice gently with a fork before serving.