Ingredients
- ½ teaspoon saffron
- 4 cups hot boiling water
- 2 tablespoons oil
- 2½ cups Basmati rice, washed
- 2 teaspoons salt
Preparation
- Steep saffron in 1 cup boiling water.
- Heat oil. Add rice and salt. Stirring continuously, cook the rice till it becomes opaque.
- Add 3 cups boiling water along with saffron water.
-
Cover, lower heat, and simmer for 20 minutes till liquid is absorbed.
Serve with Calabash.