Cumin scented saffron rice

• 2 cups Basmati rice
• ½ stick butter
• 1/2 teaspoon cumin seeds
• 1 teaspoon toasted, crushed cumin seeds
• 3 1/2 cups water
• Salt to taste
• A few strands of saffron

Put rice in a deep bowl and rinse well under running water to wash off all loose starch. Cover rice with cold water and let sit for 30 minutes. Drain rice well in a fine sieve.

Warm butter in a heavy bottomed saucepan set over medium high heat. Add the cumin seeds and let them splutter for a few seconds. Add the drained rice and toasted cumin and sauté gently for 2 minutes. Add the water, salt and saffron, mix gently and cover the pan. Increase heat to high and bring contents to a boil. Immediately reduce heat to low and cook the rice for 20 minutes without uncovering the pan in between. Let the rice rest for another 5 minutes before you transfer it to a platter and serve.

Serves four