- Prep Time: 50 minutes
- Serves: 4
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 2 cups white basmati rice
- 8 1/2 cups water, divided
- 1 tablespoon salt, for parboiling rice
- 4 tablespoons butter or ghee, divided
- Pinch of ground saffron dissolved in 2 tablespoons hot water
Directions
Wash rice thoroughly and set aside to soak for 1 hour (optional).
In a large covered pot, bring 8 cups water and salt to a boil. Add the rinsed rice and boil uncovered on high heat for 5 to 8 minutes, or until the rice has slightly softened.
Drain the rice in a colander and set aside while you prepare the pan.
Melt 2 tablespoons ghee in a pot over low heat. In a small bowl, mix 2 cups of lightly cooked rice with 1 tablespoon of saffron-water mixture, gently mix and spread evenly in the bottom of the pot. This will be the crispy rice referred to as Tah-dig.
Pour the remainder of the rinsed rice into the pot and lightly fluff with a fork. Cut up the remaining 2 tablespoons ghee into pieces and evenly spread over the top of the rice. Pour the additional ½ cup water evenly over the top of the rice. Wrap the lid with a clean towel and place on top of the pot. This will allow the rice to steam. Allow the rice to steam over a medium-low to medium heat for 45 minutes.
Pour the remaining 1 tablespoon saffron water over the top of the rice. Turn off the heat and allow to cool for 5 minutes before serving.
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