Using saffron in any recipe gives a gorgeous yellowish-orange tinge that makes the recipes even more appealing. This rice pulao recipe has saffron as one of its main ingredients. Cooked in ghee, it is spiced with cinnamon and cloves, which give it an exceptional flavor. The crispy fried onions add some crunch and sweetness to the taste. Try it with some raita for the best results.
1 cup (210 g) uncooked basmati rice
2 tbsp (30 g) ghee
2 whole cloves
1 (1” [2.5-cm]) piece cinnamon stick
½ cup (80 g) sliced onion
1 to 1½ tsp (6 to 9 g) salt
2 cups (480 ml) vegetable broth
20 strands saffron, unsoaked
1 recipe 5-Minute Cucumber Mint Raita for serving
Wash the rice two or three times with water, or until the water runs clear. Soak the washed rice in 2 cups (480 ml) of water for 15 minutes.
While the rice is soaking, in a medium-sized, heavy-bottomed saucepan with a tight-fitting lid, heat the ghee over medium-high heat. Once the ghee is hot, add the cloves and cinnamon stick and fry for 20 seconds. Add the onion to the pan and fry, stirring, until it turns brown, 8 to 10 minutes. Now, drain the rice and add it to the pan. Add the salt, vegetable broth and saffron strands and gently mix everything together, using a spatula. Cover the pan and lower the heat to low. Cook until the rice has absorbed all the liquid, 15 to 20 minutes, removing the lid to stir the rice very gently once or twice while cooking, for the flavors to mix evenly. Serve hot along with the 5-Minute Cucumber Mint Raita.

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