Ingredients

• 0.25 teaspoons saffron threads or ground turmeric
• 6 cups boiling water
• 0.5 cups vegetable shortening
• 2 medium onions , chopped
• 2 , 1 inch
• 4 whole cloves
• 1 teaspoon ground ginger
• 2 tablespoons ground cumin
• 1 teaspoon garlic powder
• 10 cardamoms seeds
• 4.5 cups long-grain white rice
• 1 cup plain yogurt
• 2 teaspoons salt

Instructions

1. 1 Place saffron threads into boiling water, set aside to steep.
2. 2 Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
3. 3 Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.

Nutrition per serving