Saffron is bitter and pungent to taste, heating and the aftertaste is pungent. It is balancing for all three doshas, easy to digest and helps food allergies.
Medicinal Uses: Very effective for migraine-type headache. It can be effective in revitalizing the blood, circulation and the female reproductive system.
1 pinch saffron
1 tablespoon water
1 1/2 cups basmati rice
3 tablespoons ghee
4 bay leaves
7 bits of cinnamon bark (about 1 heaping teaspoon)
7 whole cloves
1/2 teaspoon salt
7 whole cardamom pods
4 cups of hot water
Soak the saffron in the 1 tablespoon water for at least 10 minutes.
Wash and rinse the rice twice. Drain.
Heat a pot over medium heat and add ghee. Then add the bay leaves, cinnamon, cloves, salt and cardamom and mix well for a minute. Turn the heat to low, add the rice and saute in the spices for 2 minutes.
Pour in the hot water and the soaked saffron and bring to a gentle boil. Boil uncovered for 5 minutes. Then turn down the heat to medium and partially cover.
Continue to boil gently for another 5 minutes, stirring once or twice to keep from sticking.
Turn the heat to low, fully cover and simmer until tender, about 10 minutes.