Saffron and cumin-scented basmati rice



A side dish to accompany my Shahi paneer dish, or any curry, for that matter.




1 cup white Basmati rice. Soak the rice in water for 30 mins.

Whole garam masala- 3 green cardamoms, 3 cloves, 4-5 black peppercorns, 1 inch piece cinnamon stick.IMG_2225

1 bay leaf

IMG_22284 cups water

a pinch saffron, soaked in a tsp. of milk

1/2 tsp. cumin seeds

IMG_22271 tsp. ghee or clarified butter.


Bring the rice to a boil along with water and a bay leaf. Add a little salt. Reduce heat to low and cook for 10 minutes, till rice is cooked. Can add a few drops of lemon juice, it helps keep the rice grains separate. Drain the rice in a colander and place it back in the saucepan.

IMG_2236IMG_2230Heat the ghee in a small fry pan. Add the whole garam masala. Add the cumin seeds. When they start to crackle, remove from heat and add the the boiled rice. Add the saffron. Stir well. And serve!

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