Place the pan under your kitchen tap and fill it halfway with water
Using your fingers, gently stir the rice and water.
Tilt the pan and remove as much of the water as you can. It's ok to leave some water in it.
Repeat steps 2 to 4 two more times. The water will be less cloudy at the third time
Once washed, we now add water that was set aside for cooking
Place the pan on high heat.
Add the cloves, cardamom, cinnamon and ghee or oil.
Stir frequently so that the rice doesn't stick to the bottom
When the rice grains have doubled in size (about 15 min), turn off heat
Using a strainer, strain the rice to remove excess water
Use a fork to stir the rice in the strainer to make it fluffy
Transfer to a serving bowl and enjoy
- If you are using Saffron, soak the 2 strands in 3 tsp of warm water. After 4 min of soaking pour the saffron water over rice and stir it. Some of the rice will turn red, some will be yellow and the rest will be white, just like they are in Indian restaurants.