Clean and soak rice in water for 30 minutes. Drain excess water and keep it aside
Soak saffron in warm milk for 2 hours or more for intense saffron colour
Heat butter or ghee in a deep vessel
Add rice and saute for 2-4 minutes
Add veg broth and saffron milk. Mix well
Add salt as required, since broth contains salt, adjust accordingly
Cover and cook over low heat until done. Do not disturb rice or keep opening lid in between. This is important. Switch off and let it rest for 5 minutes
Gently fluff rice with fork
Add caramelized onions and mix well
Serve rice hot with any gravy
