Ingredients
- 2 cups Basmati rice
- 1 6-oz cup plain yogurt (or about 3-4 tbs
- 1 egg (optional)
- 1 tsp saffron threads
- 1 tbs vegetable or butter
- salt
Preparation
Step 1
1. Soak the rice in 6 cups of water for at least 1 hour, preferable 3 hrs. Grind up saffron threads into a fine powder. Let the powder steep in about 1/4 cup hot water for at least 30 min.
2. Parboil the rice for about 10 min, drain water and set aside. Take about 5-6 tbs of the rice and mix it with the yogurt , egg and half of the saffron water.
3. Using a heavy pot, add enough water just to coat the bottom of the pot. Add about an equal amount of vegetable oil. Line the bottom of the pot with the yogurt mixed rice. Without disturbing anything, pile the rest of the cooked rice on top. Using the back of a wooden spoon, poke several holes into the rice pile in order to allow water to steam through .
4. Cover and cook on high heat for 5-8 minutes. Lower the heat to simmer and cook for about an hour (or until the rice is done) with the cover of the pot wrapped in a towel.
5. When finished, add remaining saffron water to the pot, cover, and let cool for 10 min. Use a flexible spatula to try to loosen the crust from the pot. Flip around onto a plate and serve.