Fragrant, festive, and simple — the saffron does the work.

Store staples used: Organic Basmati Rice (White), Pure Saffron

Serves 4 · 30 minutes

Ingredients

• 1½ cups white basmati (soaked 20 min)
• A generous pinch of saffron soaked in 2 tbsp warm milk
• 1 tsp cumin seeds
• 2 cups water
• Salt and ghee

Method

1. Heat ghee and crackle the cumin seeds.
2. Add drained rice and sauté gently for 2 minutes.
3. Add water, salt, and the saffron milk; bring to a boil, then cover and cook on low until fluffy.
4. Rest and fluff. Serve with any curry.