Zafrani pulao

Ingredients :

• Basmathi rice : 2 cups
• Whole garam masala : 2 tbsp
• Cloves:
• Cumin seeds :
• Black pepper:
• green cardamoms:
• Onion sliced : 1
• Bay leaves : 6
• Salt to taste
• Oil : 1 tbsp
• Saffron : 6 strands
• Milk : 1 tbsp

Method  :
Dissolve kesar in 1 tablespoon of milk .Wash rice and soak in water for 30 minutes. Heat oil in a heavy bottomed pateela or cooker and fry. Tejpatta and sabut garam masala. Add onion slices. Fry well till brownish. Remove rice from water and fry in the pateela or cooker and cook in double quantity of water. Mix a little salt. Sprinkle kesar mixed milk and put the lid on. Simmer and serve hot.