Ingredients
1 Cup long grain rice
2 Cups cold water
1 tsp. oil plus 1 tsp. butter or 2 tsp. ghee (clarified butter)
1 tsp. WHOLE CUMIN SEEDS
Salt, to taste
1 pinch SAFFRON
Optional:
1 3" CINNAMON STICK
3-5 WHOLE CLOVES
2-3 WHOLE GREEN CARDAMOM PODS
5-10 WHOLE BLACK PEPPERCORNS
Preparation
Rinse the rice until the water goes from starchy to clear.
Place the rice and water in a bowl and let soak for 10 minutes.
In a heavy saucepan, heat the oil and butter or ghee over medium-high heat.
Add the CUMIN SEEDS, and any optional WHOLE SPICES and stir gently.
Add the rice and water mix.
Add SAFFRON and salt.
Bring the rice to a boil.
Reduce heat to low and cover tightly.
Cook until the rice is fluffy and water is absorbed, about 7-9 minutes, stirring once.
Let the rice sit for a few more minutes before serving.
Remove any WHOLE SPICES before serving.
