1 pinch of saffron
3 cups / 750 ml chicken broth
1 Tbsp / 15 ml olive oil
1 Tbsp / 15 ml butter
6 cardamom pods
Pinch ground cloves
½ cinnamon stick
1 cup / 250 ml chopped onion
1 Tbsp / 15 ml grated fresh ginger or 1 tsp ground ginger
1 ½ cups / 375 ml Dainty Brown Basmati rice
Salt & freshly ground pepper to taste
Garnish: minced green herb (parsley, cilantro)
Place the saffron into a medium sized pot with the chicken stock. Bring to a boil over high heat. Turn the heat off and allow the saffron to steep.
Pre-heat a large sauté pan over medium-high heat and add the olive oil and butter. Add the onion and ginger and cook until onion is transparent, about 4-5 minutes. Add the cardamom, cloves, cinnamon (& turmeric if not using saffron) Cook stirring until spices are fragrant, 30 seconds.
Add the rice and stir until coated, 3 minutes, season with salt & pepper.
Add the broth, Cover and reduce heat to low for 25 minutes.
Check rice, if tender and liquid absorbed – it’s done!