SAFFRON RICE (KESAR CHAWAL) - INDIAN

Ingredients:
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2 c Rice
4 c Water
6 T Ghee
1 t Saffron threads (or less)
2 T Hot water
1 c Sliced onion
1 small Cinnamon stick - splintered
4 Bay leaves
4 large Black cardamoms
1 T Cumin seed
4 Cloves
2 t Salt

Method:
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Soak saffron in hot water. Wash and soak rice in 3 c
water (optional). Heat ghee and fry onions and then
remove and keep aside. Add cinnamon, cumin seeds,
cardamoms, cloves and salt. Wait 1 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 4-5
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.