|Onions||2 Large, sliced|
|Basmati rice||350 Gram|
|Ground black pepper||1 Teaspoon|
|Saffron threads||1⁄2 Teaspoon, soaked in 1 tablespoon boiling water for 30 minutes|
|Boiling water||750 Milliliter|
|Silver leaf||2 (For Garnishing)|
Melt the ghee in a large saucepan, add the onions and fry gently for 4-5 minutes until soft.
Wash the rice thoroughly, then drain.
Add to the pan with the spices, salt and pepper, then fry for 3 minutes, stirring frequently.
Add the saffron with its liquid and stir well to mix.
Add the water, bring to the boil, lower the heat and simmer for 15-20 minutes until cooked.
Transfer to a warmed serving dish and garnish with the silver leaf, if using.