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Ingredients

For 6 Servings

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Directions

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  • 1 Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes.
  • 2 Add rice and fry for 2 - 3 minutes more.
  • 3 Stir in salt, chicken stock and saffron.
  • 4 Cover and bring to a boil.
  • 5 Reduce heat to low and cook for 10 minutes.
  • 6 Remove from heat.
  • 7 After 5 minutes, fluff with fork.

Directions

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1. Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes.
2. Add rice and fry for 2 - 3 minutes more.
3. Stir in salt, chicken stock and saffron.
4. Cover and bring to a boil.
5. Reduce heat to low and cook for 10 minutes.
6. Remove from heat.
7. After 5 minutes, fluff with fork.
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