SAFFRON RICE (KESAR CHAWAL)

Ingredients:

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:

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.