Ingredient:
2 pinches Saffron
2 cups Basmati Rice
3 tbsp Ghee or oil
2 tsp Cumin Seeds
2 Bay Leaf
4 cups Water
Mint leaves
1-1/2 tsp Salt
Method:
Wash the rice in warm water.
Soak it for about 20 minutes.
Heat the ghee.
Add cumin seeds and bay leaf.
Fry the contents for a minute.
Add the rice and fry till the rice begins to clump.
Add saffron and salt. Pour 4 cups of water.
Simmer till the water gets evaporated.
Put the lid and reduce the flame to low.
Simmer it for another 10 minutes to make the rice fluffy.
Garnish the pulao with mint leaves. Ready to serve.
2 pinches Saffron
2 cups Basmati Rice
3 tbsp Ghee or oil
2 tsp Cumin Seeds
2 Bay Leaf
4 cups Water
Mint leaves
1-1/2 tsp Salt
Method:
Wash the rice in warm water.
Soak it for about 20 minutes.
Heat the ghee.
Add cumin seeds and bay leaf.
Fry the contents for a minute.
Add the rice and fry till the rice begins to clump.
Add saffron and salt. Pour 4 cups of water.
Simmer till the water gets evaporated.
Put the lid and reduce the flame to low.
Simmer it for another 10 minutes to make the rice fluffy.
Garnish the pulao with mint leaves. Ready to serve.
