1/4 tsp. saffron
4 tbsp. butter
2 onions, finely chopped
1 piece fresh ginger, minced, walnut size
1 bay leaf
2 c. vegetables, use green peas
2 c. basmati rice

MASALA:

2 tsp. salt
1 stick cinnamon, broken into 3-4 pieces
4 whole cloves
1 tsp. garam masala
1 1/2 tsp. ground cumin

Place saffron in cup of water. Place in microwave for 1-2 minutes. Wash 1/4 pound of rice; soak with saffron for 1/2 hour.

In wok or skillet, heat butter at low-medium heat. Add onions and stir fry slowly until onions begin to brown but not scorch. Add bay leaf, ginger and vegetables (if fresh) and stir fry for 2 minutes.

Add washed rice (rest of recipe) and stir constantly until rice begins to glisten, about 2-5 minutes.

Stir in masala spices. Add water or vegetable stock to cover rice (3 cups total). Bring to full boil; cover, simmer at very low heat until grains are soft but firm.

Let stand for 10 minutes, then gently fluffy with fork before serving. Garnish with coriander leaves (optional). Yield: 6-8 servings.