About this recipe:Indian saffron is a darker red-orange colour than the Spanish or Italian, and gives a better flavour to rice. The saffron should always be steeped in hot water ahead of time and used as part of the liquid in the recipe. The following is a recipe prepared in the Indian manner.
Steep the saffron in 1/2 cup (125ml) boiling water.
In a heavy based frying pan that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt and cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque but not brown.
Quickly add the remaining 1 1/2 cups (375ml) boiling water, along with the saffron water. Cover immediately, reduce heat to low, and cook for 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.