Ingredients:

½ teaspoon saffron
4 cups hot boiling water
2 tablespoons oil
2½ cups Basmati rice, washed
2 teaspoons salt

Preparation:

Steep saffron in 1 cup boiling water.
Heat oil. Add rice and salt. Stirring continuously, cook the rice till it becomes opaque.
Add 3 cups boiling water along with saffron water.
Cover, lower heat, and simmer for 20 minutes till liquid is absorbed.

Serve with Calabash.