Saffron Rice (Kesar Chawal)
	
	
	
	2 c    Rice
	4 c    Water
	6 T    Ghee
	1 t    Saffron threads (or less)
	2 T    Hot water
	1 c    Sliced onion
	1      small Cinnamon stick - splintered
	4      Bay leaves
	4      large Black cardamoms
	1 T    Cumin seed
	4      Cloves
	2 t    Salt
	
	
	Soak saffron in hot water.  Wash and soak rice in 3 cups water (optional).
	
	Heat ghee and fry onions and then remove and keep aside.  Add cinnamon,
	cumin seeds, cardamoms, cloves and salt.  Wait 1 minute and then add the
	bay leaves and 1/2 the onions.  Drain the rice and reserve the water.
	
	Add the rice grains and stir for 4-5 minutes until all the water
	evaporates and the grains of rice are coated with oil.  Add the water
	and bring to a boil.  Add saffron and its water and pressure cook at 15
	psi.  Remove from the heat and allow the pressure to drop by itself.



	
     	Print This Recipe

	

    

INFORMATION For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit: The Netscape UFAQ Netscape Browser Support