| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Passive Time | 5 minutes |
| Servings |
people
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Ingredients
- 1 1/2 Cups basmati rice rinsed and soaked
- 2 1/2 Cups water
- 3 Tablespoons olive oil
- 2 Whole bay leaves
- 1 Whole cinnamon stick
- 2 Whole cardamom pods
- 1 Tablespoon cumin seeds
- 2 Whole cloves
- 1/2 Teaspoon salt
- 1 Small small yellow onion chopped
- 1 Pinch saffron
Ingredients
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Instructions
- Rinse rice and add to a large bowl, cover the rice with water and let sit for at least 30 minutes.
- Heat oil on medium heat in a large skillet or pan that has a lid (to cover rice later).
- Add bay leaves, cinnamon, cardamom pods, cloves, and cumin let cook for 2-3 minutes until the aroma from the spices start to come out.
- Add finely sliced onion and stir for 3-4 minutes until onion is golden brown.
- Drain rice and get rid of the excess water by using a strainer.
- Add rice to the skillet and stir for 2-3 minutes until rice gets crispy but not brown.
- Add salt and 2 1/2 cups of water.
- Bring to a boil.
- Reduce heat and cover. Simmer for 15 minutes or until rice has taken all of the water.
- Let stand for 5 minutes or more then add a pinch of saffron to the center, fluff with a fork.
- Before serving use a fork to remove the cardamom pods, cinnamon stick, cloves, and bay leaves. These add a lot of flavor, but aren't so pleasant to bite into during a meal.