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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 tablespoons butter |
1 teaspoon cumin seed |
1 cinnamon stick (1 inch long) |
3 cardamom pods, crushed |
4 whole cloves |
1/2 teaspoon black peppercorns |
2 bay leaves |
1/2 cup rice, uncooked |
1 teaspoon salt |
1 1/2 cups chicken stock |
1/4 teaspoon saffron |
Directions:
1. Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes.
2. Add rice and fry for 2 - 3 minutes more.
3. Stir in salt, chicken stock and saffron.
4. Cover and bring to a boil.
5. Reduce heat to low and cook for 10 minutes.
6. Remove from heat.
7. After 5 minutes, fluff with fork.
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