Bring the rice to the boil in 2 litres of
water and allow to cook for 7 mins. Rinse
the rice in a colander with cold water.
Leave to drain for 5 mins.
Meanwhile, put half the butter and the
oil into a saucepan. Bring to a medium
heat and add the rest of the ingredients,
except the rice and the saffron. Slowly fry
until fragrant, then stir in the drained rice.
Using the end of a wooden spoon to
make holes in the rice to allow the steam
to rise. Dot the remaining butter on top
of the rice and scatter over the saffron.
Put the lid back on the pan, and cover
with a tea towel to seal the steaming
process. Turn off the heat and leave to
steam for 30 mins – this makes the rice
fluffy and separated without drying it out.