Step: 1/11

Arrange all ingredients for use.

Step: 2/11

Wash the rice in a bowl with plenty of water.

Step: 3/11

Pour into a sieve and drain.

Step: 4/11

Peel and finely chop the onion.

Step: 5/11

Melt the butter in a pan. Add the crushed cinnamon stick and cardamom.

Step: 6/11

Add the cloves and cook over a low heat.

Step: 7/11

Add the onions and saute until softened and translucent.

Step: 8/11

Add the rice and cook, stirring, for 1 minute.

Step: 9/11

Pour in the stock and bring to the boil. Reduce the heat, cover the rice and simmer over a low heat for 20 minutes. Add extra stock if it starts to dry out.

Step: 10/11

Meanwhile, soak the saffron in a small bowl with a little warm water for 10 minutes.

Step: 11/11

Add to the rice just before the end of cooking time. Season with salt and pepper and serve.