Yellow Rice

I was quite excited to try this recipe. It was the first time I have used the proper saffron threads. I did think they wouldv'e had a stronger taste though.

- 1/4 teaspoon saffron threads

- 1 1/4 tablespoons boiling water

- 175g uncooked basmati rice, washed and drained

-  pinch of salt
- 3 tablespoons ghee
- 200g finely chopped onions (I got this from 2 large onions)
- pinch of cumin seeds
- 1/4 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 250g lamb mince
- 1/4 teaspoon fennel seeds
- 150 ml chicken stock

1. Preheat your oven to 175 degrees celcius. Drop the saffron threads into a small bowl and soak in boiling water for 10 minutes.

2. Cook rice in a saucepan with salted water briskly, stirring constantly for 10 minutes. Strain and set aside.

3. Heat 1/2 the ghee over high heat in a fry pan. Add onion and cumin seeds and the rest of the salt. Fry 3-4 minutes, stirring constantly. Add ground cumin and tumeric, stir for 1 more minute.

4. Add the lamb and fry for about 10 minutes, until brown. 

5. Heat the rest of the ghee in a casserole dish with a tight lid. Add the fennel seeds, rice, and lamb mixture. Mix all together. Pour the saffron threads and liquid over the mixture, and then pour over the chicken stock.

6. Bring to the boil, then cover with cover it with foil, crimping the edges to hold it firmly in place. Set the lid securely on top of the foil and bake in the middle of the oven for about 25 minutes until the rice is tender and has absorbed all the liquid.