Ingredients
Method
- Grind the saffron: Drop the saffron threads into a pestle and mortar and grind them to a fine powder. This is the step that colors every grain golden — whole threads stain unevenly, so never skip the grinding.
- Rinse the rice: Place the basmati in a large bowl, cover with cold water and swish with your hand. Drain and repeat until the water runs clear, then drain well in a sieve. Washing off the surface starch is what keeps the grains separate instead of sticky.
- Fry the onion: Melt the ghee in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the sliced onion and cook, stirring often, for 5 to 8 minutes until soft, sweet and just starting to turn golden at the edges.
- Bloom the spices: Stir in the cinnamon stick, cardamom pods, cloves and curry leaves. Cook for 1 minute, stirring, until the leaves crackle and the whole spices smell deeply fragrant — this toasting step wakes up their oils.
- Toast the rice: Add the drained rice and the ground saffron. Stir gently for 1 to 2 minutes so every grain is coated in the spiced ghee and picks up an even golden color.
- Simmer low and slow: Pour in the chicken stock and stir in the sea salt. Bring to a gentle boil, then immediately reduce the heat to low, cover with a tight-fitting lid and simmer for 12 to 15 minutes. Do not lift the lid — the trapped steam is what finishes the rice.
- Rest, then fluff: Take the pan off the heat and let it rest, still covered, for 5 minutes. Remove the lid, discard the cinnamon stick, and fluff the rice gently with a fork, lifting rather than stirring so the grains stay separate. Serve hot.
Notes
For a vegetarian version, swap the chicken stock one-for-one with a rich vegetable stock.
For a fully vegan version, replace the ghee with coconut oil or vegan butter at the same 4-tablespoon measure.
Buy saffron threads, not pre-ground powder — ground saffron is frequently adulterated, and a small jar of threads lasts for dozens of pots.