2 c. imported basmati rice or other uncooked long-grain rice
1 tsp. saffron threads (opt.)
3 tbsp. plus 4 c. boiling water
6 tbsp. clarified butter
1 (2 inch) piece stick cinnamon
4 whole cloves
Seeds of 3 cardamon pods or 1/4 tsp. cardamon seeds
4 whole peppercorns
1 to 2 whole bay leaves
1 c. finely chopped onions
1 tbsp. crumbled imported jaggery or dark-brown sugar combined with dark molasses (opt.)
2 tsp. salt (opt.)

I leave out all the optional items.

Pour the rice into a sieve or colander set in a large pot of cold water and rub the grains lightly between your fingers to remove all surface starch. Changing the water 4 or 5 times, wash the rice until the water remains absolutely clear. Drain the rice thoroughly. Place the saffron in a small bowl, pour in 3 tablespoons of the boiling water and soak them for 10 minutes or so.

Meanwhile, in a heavy 3 to 4 quart casserole with a tightly fitting lid, heat the clarified butter over moderate heat until a drop of water flicked into it sputters instantly. Add the cinnamon, cloves, cardamon seeds and bay leaves and when they are coated with butter, add the onions. Lifting and turning the ingredients constantly, fry them for 7 or 8 minutes or until the onions are soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly.

Add the rice and stir for about 5 minutes, until all the liquid in the pan has evaporated and the grains are a delicate golden color. Again stirring constantly, add the remaining 4 cups of boiling water, the jaggery (or brown sugar and molasses) and salt and bring to a boil over high heat. Add the saffron and its soaking water, stir gently, then reduce the heat to the lowest possible point. Cover tightly and cook for 25 minutes or until the rice is tender and has absorbed all the liquid. Fluff the rice with a fork and serve at once, mounded on a heated platter or in a large bowl. Good served with Indian curries or barbecued meat. 6 to 8 servings.