Kesar chawal (saffron rice) recipe

Recipe ingredients

2 cups rice
4 cups water
6 tablespoons ghee
1 teaspoon saffron threads, or less
2 tablespoons hot water
1 cup sliced onion
1 small cinnamon stick, splintered
4 bay leaves
4 large black cardamoms
1 tablespoon cumin seed
4 cloves
2 teaspoons salt

How to make kesar chawal (saffron rice)

Soak saffron in hot water.
Wash and soak rice in 3 cups water, optional.
Heat ghee and fry onions and then remove and keep aside.
Add cinnamon, cumin seeds, cardamoms, cloves and salt.
Wait one minute and then add the bay leaves and 1/2 the onions.
Drain the rice and reserve the water.
Add the rice grains and stir for 4 to 5 minutes until all the water evaporates and the grains of rice are coated with oil.
Add the water and bring to a boil.
Add saffron and its water and pressure cook at 15 psi.
Remove from the heat and allow the pressure to drop by itself.