- 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.