Categories: Vegetables, Rice/grains 
      Yield: 6 servings 
  
      2 tb Butter                              2 ea Bay Leaves 
      1 ts Cumin seeds                       1/2 c  Uncooked rice 
      1 ea 1 inch Cinnamon stick               1 ts Salt 
      3 ea Brown cardamon pods, crushed    1 1/2 c  Chicken stock 
      4 ea Whole Cloves                      1/4 ts Saffron 
    1/2 ts Black Peppercorns               
  
  Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, 
  cardamom, cloves, peppercorns and bay leaves for about 2 minutes. 
  Add rice and fry for 2 - 3 minutes more. Stir in salt, chicken stock and 
  saffron. Cover and bring to a boil. Reduce heat to low and cook for 10 
  minutes. 
  Remove from heat. After 5 minutes, fluff with fork. 
  From The Gazette, 91/01/30.