Side Dishes
2 c. uncooked Basmati rice
1 tsp saffron & boiling water
6 tbsp clarified butter
1 stick cinnamon
5 cloves, whole
1 c. finely chopped onion
2 tsp salt
1/4 tsp cardamom seed
To clarify butter: Melt unsalted butter in small sauce low heat; remove from heat and let stand for a few minutes until milk solids settle. Skim off surface foam, then spoon butter fat (clarified butter) into container. Discard sediment.
Place rice in sieve and rinse under cold running water, rubbing grains lightly between fingers to remove surface starch. Set aside.
Place saffron in small bowl; add 3 tbsp boiling water and let soak for 10 minutes. Meanwhile, in heavy saucepan with tight-fitting lid, heat clarified butter. Add cinnamon and cloves and stir to coat with butter; stir in onions. Cook over medium heat, stirring constantly, until onions are soft and golden brown.
Add rice and cook, stirring, for about 5 minutes or until liquid has evaporated and grains are a delicate golden brown. Stirring constantly, add 4 cups boiling water, salt and cardamom seed; bring to boil over high heat. Stir in saffron with soaking liquid. Reduce heat to low, cover tightly and cook for 25 minutes or until rice is tender and has absorbed all liquid. Discard cinnamon stick. Fluff rice with fork and mount on heated platter or in large bowl.