Servings: 4
Preparation Time: 0:20
Categories: Cooking Class, East Indian
| Amount | Measure | Ingredient | Preparation | ||||
| 1 | cup | basmati rice | washed 3 times | ||||
| 1 – 1/4 | cups | water | |||||
| 1 | tablespoon | extra virgin olive oil | |||||
| 1 | each | bay leaf | |||||
| 1 | pinch | saffron | |||||
| 1 | stick | cinnamon stick | |||||
| 3 | whole | clove | |||||
| 1/3 | cup | raisins, seedless | |||||
| 1/2 | teaspoon | seasalt |
After it boils, add rice. Cook on high, stirring occasionally, until the water is even with the top grains of the rice. Turn down the flame, cover with an air tight lid. Turn off the flame after 30 seconds. Let steam for 10 minutes.
