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Wash and drain basmati rice until the water is clear, about 2 to 3 rinses. Then soak the rice in water at room temperature for 30 minutes to soften the kernels. Drain.
In a pan (use a pot if cooking on a stovetop instead of a rice cooker), heat up the oil over medium-high heat.
Add cumin seeds, cardamom pods, cinnamon sticks, and dried bay leaves. Lightly fry until the aromas are released, about 30 seconds, and be careful not to burn the spices.
Add the onion and cook until translucent, about 5 minutes, stirring frequently.
OPTION 1: COOKING WITH RICE COOKER
Pour the rice mixture into a rice cooker. Add 1 1/2 cups water, salt, and saffron. Stir once or twice to incorporate the ingredients.
Cover and turn on the rice cooker. When it's done cooking, without removing the cover, let the rice rest for 5 to 10 minutes undisturbed.
OPTION 2: COOKING ON STOVETOP
Add 1 1/2 cups water, salt, and saffron. Stir once or twice to incorporate the ingredients.
Bring to a boil over medium-high heat. After about 5 minutes, when much of the water has evaporated, stir the rice. Then cover the pot, turn down the heat to the lowest possible setting, and cook for another 10 minutes.
Without removing the cover, turn off the heat, and let the rice stand for another 10 minutes undisturbed.
Remove the cover and add the mint leaves. Fluff the rice with a fork and to mix in the mint leaves. Remove the cinnamon sticks and bay leaves. Serve warm.
This recipe has the following nutrient totals:
Protein 3.55 g
Carbohydrates 38.1 g
Iron 0.03 mg
Fiber 1.03 g
Calcium 0.81 mg
(plus many more nutrients)
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