1 cup raw white basmati rice
1 tablespoon butter
1 tablespoon oil
½ cup diced yellow onion
3 garlic cloves, (minced)
½-¾ teaspoon cumin powder, (use less or more according to your liking)
½ teaspoon turmeric powder
⅛ teaspoon white sugar
⅛ teaspoon saffron threads
1½ cups low- sodium chicken broth
½ teaspoon kosher salt, (use less do more according to your liking)
11.5K

1 cup raw white basmati rice 1 tablespoon butter 1 tablespoon oil 3 garlic cloves, (minced) 1 ½ cups low- sodium chicken broth 11 5K

In a bowl, soak the rice in cold water for 20 minutes. Rinse the rice with cold water until the water is clear. Drain it well. Set it aside.
Finely crush the saffron threads with a pestle. In a bowl, pour ¼ cup of hot water then soak the saffron for 10 minutes. Set it aside.
In a saucepan, melt butter and heat oil over medium heat. Cook the onion until soft. Add the garlic and stir just until fragrant. Add the rice and stir for 2 minutes. Add cumin, turmeric, salt, sugar, and saffron (including the liquid). Give it a stir for a few seconds.
Add broth and bring the mixture to a boil over medium-high heat, quickly scrape off the bottom of the pan. Continue boiling until you see the little holes with steam coming through the rice and the water volume has reduced to almost the rice level.
Cover the pot and cook for 10 minutes on low heat. Remove the pan from the heat and let the rice sit for 10 minutes before opening the lid. Fluff the rice with a fork.