Saffron Pulao: Light Indian Saffron Rice

Ingredients

• 18 threads Raihan Saffron, bloomed in 2 tbsp warm milk
• 2 cups basmati, rinsed and soaked
• 3 1/4 cups water
• 2 tbsp ghee
• 1 small onion, thinly sliced
• 3 green cardamom pods
• 3 cloves
• 1 bay leaf
• 1-inch cinnamon stick
• 2 tbsp slivered almonds
• 1 tsp salt

Instructions

1. Heat ghee. Sauté onion 5 min. Add whole spices. Toast 30 seconds.
2. Add drained rice. Toast 30 seconds.
3. Add water and salt. Bring to a boil. Cover. Lowest heat 18 minutes.
4. Off heat. Drizzle saffron bloom over half the rice. Cover. Rest 5 min.
5. Fluff. Top with almonds.