Ingredients
- 50g butter/ghee
- 2 tsp cardamon seeds
- 4 cloves
- 2 cinnamon sticks
- 1 medium onion, chopped
- 2 cups boiling chicken stock
- 1 tsp salt
- 2 tsp tumeric OR 3/4 tsp crushed saffron threads soaked in 2 tbs boiling water
- 450g rice
Directions
- Melt butter/ghee in a saucepan and add spices and fry for 2 minutes. Add onion and fry until brown. Add tumeric (if using) and rice and cook for 5 minutes.
- Pour over stock and add saffron (if using) and cover pan and reduce heat to low. Simmer for 15-20 minutes until rice is cooked and water absorbed.