Cumin and Saffron Rice

From sallybernstein.com. Zaffrani Chaval is its original Indian name. This is the standard rice Lachu serves at Ajanta. It would serve nicely as a side dish to non-Indian dishes as well.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 1⁄2 tablespoons canola oil
• 1 1⁄2 teaspoons  black cumin seeds
• 2 1⁄4 cups basmati rice
• 4 1⁄2 cups water
• 1 1⁄2 teaspoons salt
•  generous pinch of saffron dissolved in 2 tablespoons warm water

Directions

1. Heat oil and fry black cumin seeds for 10 seconds.
2. Add rice and saute for a few minutes until rice starts to change color and become opaque.
3. Add water and salt. Bring to a boil, turn down heat and cover.
4. Simmer until all liquid is absorbed (15 to 20 minutes) and rice is cooked.
5. Pour saffron water into middle 2-inch circle of rice. Leave covered for a few minutes for water to be absorbed.
6. Fluff up rice with a fork and mix. Rice should be a marbled mix of white and yellow grains.