Ingredients :

1 tablespoon Ghee
6 Cardamom pods, bruised
4 Whole cloves
1 Small stick cinnamon
1 1/4 cups Long grain rice
2 cups Hot water
1/4 cup Lemon juice
1 tablespoon Sugar
1 teaspoon Salt
1/4 teaspoon Saffron strands
2 tablespoons Boiling water

Method :

*Heat ghee in a heavy saucepan and fry cardamom pods, cloves and cinnamon for 3 minutes.
*Add rice and fry, stirring for 4-5 minutes over low heat.
*Add water, lemon juice, sugar and salt, stir well and bring to the boil over high heat.
*Turn heat low, cover and cook 10 minutes.
*Meanwhile pour hot water over saffron strands and allow to soak for 5 minutes.
*Press the strands between your fingers to extract as much color as possible.
*At the end of the 10 minutes, lift lid of pan and sprinkle saffron water and strands over the rice.
*Do not stir.
*Replace lid and cook for a further 10 minutes.
*Uncover, allow steam to escape for a few minutes and remove whole spices.
*Fluff rice gently with fork before serving.

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