Summary

Ingredients

• 4 cup rice, (long grain rice)
• 6 cup water
• 1 piece (s) cinnamon, whole (approx. 5cm)
• 4 clove (s)
• 1 teaspoon ginger, ground
• 2 tablespoon ground cumin
• 1 teaspoon garlic powder
• 2 teaspoons salt
• 1 teaspoon cardamom, ground
• 2 medium onion (s), (finely diced)
• 0.25 teaspoon ¼ saffron
• Oil, for frying
• 250 ml natural yoghurt, optional, depending on your needs and tolerance

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Instructions

1. Heat the fat in a saucepan.
2. In the meantime, bring the water to a boil (it is best to use the kettle), remove a cup and dissolve the saffron in it.
3. Fry the onions in the fat until golden brown, then add the cinnamon, cloves, ginger, cumin, garlic and cardamom and cook for 3-4 minutes, stirring constantly.
4. Now add the rice and stir for another 5 minutes. Be careful not to burn the rice.
5. Next, add the yogurt, if you use it, the saffron water and the rest of the boiling water. Finally the salt.
6. Turn the flame down and let everything boil for about 20 minutes until the liquid has evaporated.
7. This is the variant my husband always cooks. In the original yogurt is used, which I unfortunately cannot tolerate.