Saffron Rice

Yield: 6 Servings

2 T Butter

1 t Cumin Seeds

1 1 Inch Cinnamon Stick

3 Brown Cardamon Pods, Crushed

4 Whole Cloves

1/2 t Black Peppercorns

2 Bay Leaves

1/2 c Uncooked Rice

1 t Salt

1 1/2 c Chicken Stock

1/4 t 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.



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