- 60ml (1/4 cup) olive oil
- 2 tbs butter
- 2 brown onions, finely chopped
- 300g (1 1/2 cups) basmati rice, rinsed, drained
- a large pinch of saffron threads
- 625ml (2 1/2 cups) beef stock or water
Heat olive oil and butter in a large heavy-based saucepan over medium heat. Add onions and cook, stirring often, for 5 minutes or until soft. Stir in basmati rice and saffron threads. Add beef stock or water and bring to the boil. Reduce heat to medium-low. Cook, covered, for 15 minutes or until liquid is absorbed. Set aside, covered, for 5 minutes. Season with salt and pepper. Use a fork to separate the grains.