-
Heat ghee in
a heavy saucepan and fry cardamom pods, cloves and cinnamon for 3
minutes.
-
Add rice and
fry, stirring for 4-5 minutes over low heat.
-
Add water,
lemon juice, sugar and salt, stir well and bring to the boil over high
heat.
-
Turn heat
low, cover and cook 10 minutes.
-
Meanwhile
pour hot water over saffron strands and allow to soak for 5 minutes.
-
Press the
strands between your fingers to extract as much color as possible.
-
At the end of
the 10 minutes, lift lid of pan and sprinkle saffron water and strands
over the rice.
-
Do not stir.
-
Replace lid
and cook for a further 10 minutes.
-
Uncover,
allow steam to escape for a few minutes and remove whole spices.
-
Fluff rice
gently with fork before serving.