Fragrant Saffron-Spiced Basmati Rice

1. Soak Saffron

Start by soaking the saffron in warm milk. Let it sit in a small container while you prepare the other ingredients.

2. Prep Rice

Wash the rice thoroughly under cold water until the water runs clear. Soak the rice in cold water with 0.5 teaspoons of salt for 30 minutes.

3. Heat Oil and Toast Spices

In a 2–3-quart heavy-bottomed pot, heat the vegetable oil over medium heat. Add the cardamom pods and cinnamon sticks, toasting them until they release their aromatic oils.

4. Fry Rice

Drain the soaked rice and add it to the pot, stirring to coat the grains with the fragrant oil and spices. Fry the rice for about a minute.

5. Cook Rice

Pour in 2.25 cups of water and add the remaining 0.75 teaspoons of salt. Bring the mixture to a boil, then cover the pot with a tight-fitting lid. Reduce the heat to very low, allowing the rice to steam gently for about 20 minutes.

6. Add Saffron Milk

Uncover the pot and gently fluff the rice with a fork. Drizzle the saffron-infused milk over the rice, then cover the pot again. Let it cook for an additional 10 minutes, or until the rice is tender and fully cooked.

7. Serve

Turn the rice onto a serving platter using a fork to keep the grains intact. Serve alongside your favorite dishes.