Yield: 6 servings
Measure | Ingredient |
---|---|
2 tablespoons | Butter |
1 teaspoon | Cumin Seeds |
1 \N | 1 Inch Cinnamon Stick |
3 \N | Brown Cardamon Pods, Crushed |
4 \N | Whole Cloves |
½ teaspoon | Black Peppercorns |
2 \N | Bay Leaves |
½ cup | Uncooked Rice |
1 teaspoon | Salt |
1½ cup | Chicken Stock |
¼ teaspoon | Saffron |
Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes. Add rice and fry for 2 - 3 minutes more. Stir in salt, chicken stock and saffron. Cover and bring to a boil. Reduce heat to low and cook for 10 minutes. Remove from heat. After 5 minutes, fluff with fork. From The Gazette, 91/01/30.