A delightful twist on traditional saffron rice, this recipe incorporates aromatic spices and a touch of sweetness for a flavorful and visually stunning dish.
Soak the saffron threads in a small bowl with a few tablespoons of warm water.
Allowing the saffron to soak releases its vibrant color and aroma.
Heat the ghee in a large pot over medium heat.
Ghee adds a rich, nutty flavor to the dish.
Add the cinnamon stick, cloves, and cardamom to the pot and sauté until aromatic.
Toasting the spices enhances their flavor.
Add the chopped onion and minced garlic to the pot and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the rice and cook for a few minutes to coat the grains with the ghee and spices.
Toasting the rice adds a nutty flavor and helps keep the grains separate.
Pour in the chicken broth and the saffron infusion, including the threads. Add salt and stir gently.
Use a gentle stir to avoid breaking the rice grains.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the rice is cooked and the liquid is absorbed.
Avoid lifting the lid during cooking to retain steam.
Fluff the rice with a fork, remove the cinnamon stick and cloves, and serve hot.
Fluffing the rice with a fork ensures a light and airy texture.
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