2 cups rice
1 teaspoon saffron
4 cups plus 3 tablespoons water
6 tablespoons ghee
1 cinnamon stick (2 inch)
4 cloves
1 cup onions
1 tablespoon jaggery or dark brown sugar
2 teaspoons salt
1/4 teaspoon cardamom seeds or 3 cardamom pods
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Wash rice.
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Place saffron in bowl with 3 tablespoons boiling water. Soak 10 minutes.
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Heat ghee; add cinnamon and cloves. When coated, add onions. Fry 7 to 8 minutes until brown.
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Add rice; stir 5 minutes until liquid is absorbed and browned.
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Add 4 cups water, jaggery, salt and cardamon. Boil; add saffron. Stir gently. Reduce heat; simmer 25 minutes.