*  Exported from  MasterCook II  *

                       Saffron Rice (kesar chawal)

Recipe By     : Somesh Rao
Serving Size  : 6    Preparation Time :0:40
Categories    : Rice                             Cornellier Classics

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          rice
   4      cups          water
   2      tbsp          butter
   1      tsp           saffron threads -- or less
   2      tbsp          hot water
   1      cup           onion -- sliced
   1      small         cinnamon stick -- splintered
   4                    bay leaves
   4      large         cardamom -- pods
   1      tbsp          cumin seed
   4                    cloves

Soak the saffron in 2 tablespoons hot water.

Heat the butter and fry the onions.  Add cinnamon, cumin seeds, cardamoms, and c
loves.  Wait 1 minute, add the bay leaves and the onions.  

Add the rice and stir until the grains of rice are well coated with butter.  Add
 the water and bring to boil.  Add saffron and its water, cover and let cook ove
r medium to low heat until rice is ready.

Watch it! It has a tendency to stick!



                   - - - - - - - - - - - - - - - - - - 

NOTES : Original recipe calls for 6 tablespoons of ghee.  We cut it to two table
spoons of butter the first time, 1 tablespoon the second time we made it.  I pre
ferred 2, Germaine saw no difference.  We also omitted 2 teaspoons of salt.