Ingredients:

  • 1 cup Basmati rice (200g)
  • 2 cups water (480ml)
  • 1/4 teaspoon saffron threads (0.5g)
  • 2 tablespoons unsalted butter or ghee (30g)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon cumin seeds (optional) (1g)

Instructions:

  1. Rinse 1 cup of basmati rice under cold water until the water runs clear to remove excess starch.
  2. Soak the rinsed rice in water for 20 minutes; drain and set aside.
  3. In a small bowl, combine 2 tablespoons of hot water with 1/4 teaspoon of saffron threads. Let sit for 10 minutes to release the flavor and color.
  4. In a medium saucepan, add the drained rice, 2 cups of water, salt, and cumin seeds (if using).
  5. Bring the mixture to a boil, then reduce heat to low and cover. Cook for 15 minutes, or until the water is absorbed and the rice is tender.
  6. Once cooked, remove the pan from heat. Add the saffron infusion and butter (or ghee) to the rice. Gently fluff with a fork to combine and let it rest for 5 minutes.
  7. Transfer the saffron basmati rice to a serving dish and serve warm.