Cooking time (approx.): 16 minutes
1 tablespoon(s) clarified butter (ghee)
4 green cardamoms lightly crushed with the skin
2 cup(s) long-grained rice
4 cups water
½ teaspoon(s) saffron strands
1 cup(s) sugar
Heat the clarified butter (ghee) in a heavy-bottomed pan. Fry the cloves and cardamoms briefly. Add the rice and coat well with the clarified butter. Add the water and saffron strands. Mix well. Cook on low heat for about 8 minutes or till the rice is half-cooked.
Mix in the sugar and cook on low heat for about 8 minutes or till the rice is fully cooked and tender.
The saffron strands can be soaked in a little warm milk for about 15 minutes before adding to the rice. This helps in extracting more flavor out of saffron.