Ingredients:
• Saffron strands (Zafran) 1/4 tsp
• Lukewarm water 2 tbsp
• Butter (Makhan) 4 tbsp
• Cashew nuts (Kaju) 8-9
• Cloves (Long) 3
• Star anise (Badiyan ka phool) 1
• Green cardamom (Hari elaichi) 3
• Cinnamon stick (Daar cheeni) 1/2 inch
• Bay leaf (Taiz paat) 1
• Boiled rice 4 cups (Boiled until 3/4th done with 1 tsp salt+1 tsp oil)
Directions:
In small bowl, add saffron strands, lukewarm water, mix well and set aside. (Approx 15 mins). In a pot, add butter and let it melt. Add cashew nuts, cloves, star anise, green cardamom, cinnamon stick, bay leaf, mix and saute for 1 minute. Now add boiled rice, dissolved saffron water, mix well, cover and simmer on low flame for 7-9 minutes. Serve saffron rice with persian kebab, turkish kofta kebab, adana kebab.
