Recipe for Saffron Rice


2 tablespoon butter
1 teaspoon cumin seeds
1 1 inch cinnamon stick
3 brown cardamon pods, crushed
4 whole cloves
1/2 teaspoon black peppercorns
2 bay leaves
1/2 cup uncooked rice
1 teaspoon salt
1 1/2 cup chicken stock
1/4 teaspoon saffron


Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes. Add rice and fry for 2 - 3 minutes more. Stir in salt, chicken stock and saffron. Cover and bring to a boil. Reduce heat to low and cook for 10 minutes. Remove from heat. After 5 minutes, fluff with fork.

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