Choose a good quality Basmati rice, wash it once or twice to remove industrial dust and starch. Soak it in cold water for about 30 min
In a large non-stick cooking pot, heat some ghee or oil
Drain the washed and soaked rice and add it to the cooking pot when the oil is hot enough
Meanwhile boil some hot water
Make sure the rice is well coated with ghee and close enough sticking to the pan
Now add the reserved stock or the boiling water to it with some salt in it to cook
Leave it cook for about 10-12 min or so till you see pockets of bubbles in the pan
Switch off the pan, the liquid reserve should look nearly evoporated and the steam will cook the rice through when you close the lid
I make little pocket to let the steam out as i dont want it look overcooked and let the steam escape for 4-5 min, (Close the lid after you have let some fo the steam escape)Now judgement is a big thing there, dont be tempted to keep removing the lid while this proces is through.
Add the saffron to the finished rice
Garnish it with herbs, nuts or pomogrante seeds and serve it warm with stew or curry!½