Saffron Basmati Pilaf - {Kesar Bhat, Pakistan}

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Saffron Basmati Pilaf - {Kesar Bhat, Pakistan}

 

1 cup basmati rice

2 cups water

1/2 teaspoon saffron threads, lightly crushed

2 tablespoons ghee or vegetable oil

2 tablespoons minced yellow onion

3 green cardamom pods

3 whole cloves

1 cinnamon stick

1/3 cup raisins

3/4 teaspoon salt

 

Rinse the rice thoroughly in cold water. In a small bowl, combine the rice,

water and saffron and let soak for 30 minutes.

In a saucepan over high heat, warm the usli ghee. When hot, add the onion,

cardamom, cloves and cinnamon and cook, stirring, until the onion is limp, about

2 minutes.

Add the rice, its soaking water, the raisins and salt and bring to a boil.

Reduce the heat to medium and boil gently, without stirring, until most of the

water is evaporated and the surface of the rice is covered with steaming holes,

about 6 minutes. Cover tightly, reduce the heat to very low and cook the rice

for 5 minutes more.

Remove the rice from the heat and let rest, covered, for 5 minutes. Serve

immediately.

Serves 2 to 4.