Step 1

Rinse the rice for 3 to 4 times in water or till the water runs clear of starch.

Step 2

Soak the rice for 20 to 30 mins in water. Drain the water and keep the rice aside.

Step 3

Gather all the ingredients, measure and set them aside.

Step 4

Crush the saffron strands with your fingers or in a mortar-pestle. Set aside.

Step 5

Heat oil or ghee in a deep pan or pot. Lower the heat. Add all the whole spices - caraway seeds, green cardamoms, cinnamon, cloves, tej patta and mace strand.

Step 6

Fry for some seconds until the spices crackle taking care they do not burn.

Step 7

Then add the soaked rice. Mix and stir gently for 1 to 2 minutes so that the fat coats the rice grains.

Step 8

Add the crushed saffron strands to the rice.

Step 9

Add turmeric powder now if you plan to add it. Mix gently.

Step 10

Pour water and season with salt according to taste. Taste the water and it should be slightly salty.

Step 11

Cover the pan tightly and let the rice cook till the grains become separately cooked and absorb all the water.

Step 12

Do check the rice for a couple of times when it is cooking. If it looks like the water is simmering off too quickly, and more water 1 tablespoon at a time. Once done, fluff gently with a fork.

Step 13

Serve the saffron rice garnished with coriander or mint leaves with any lentil or vegetable curry of your choice.