Yield: 6 Servings
2 tb Butter 1 ts Cumin seeds 1 1 inch Cinnamon stick 3 Brown cardamon pods, crushed 4 Whole Cloves 1/2 ts Black Peppercorns 2 Bay Leaves 1/2 c Uncooked rice 1 ts Salt 1 1/2 c Chicken stock 1/4 ts Saffron Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes. Add rice and fry for 2 - 3 minutes more. Stir in salt, chicken stock and saffron. Cover and bring to a boil. Reduce heat to low and cook for 10 minutes. Remove from heat. After 5 minutes, fluff with fork. From The Gazette, 91/01/30.