INGREDIENTS

  • 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

METHOD

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.