Cumin And Saffron Rice - cooking recipe

Ingredients

1 1/2 tablespoons canola oil
1 1/2 teaspoons black cumin seeds
2 1/4 cups basmati rice
4 1/2 cups water
1 1/2 teaspoons salt
generous pinch of saffron dissolved in 2 tablespoons warm water

Preparation

Heat oil and fry black cumin seeds for 10 seconds.
Add rice and saute for a few minutes until rice starts to change color and become opaque.
Add water and salt. Bring to a boil, turn down heat and cover.
Simmer until all liquid is absorbed (15 to 20 minutes) and rice is cooked.
Pour saffron water into middle 2-inch circle of rice. Leave covered for a few minutes for water to be absorbed.
Fluff up rice with a fork and mix. Rice should be a marbled mix of white and yellow grains.