Fennel and Saffron Rice

This was another dish that I picked up from the Greek holiday... In the hotel, they served fennel rice and I instantly fell in love with it... I tried recreating this dish at home by putting my own touches to it and it turned out well enough!
However, I did actually forget to put the saffron in mine, so I guess the title really should read "Fennel and Saffron-free Rice" :-)

You will need:

• 2 cup Basmati Rice (washed and soaked for about 10-15 minutes)
• 1/2 cup  finely chopped fennel bulb
• 1/4 cup finely chopped onion
• 2tbsp olive oil
• Salt to taste
• 4-5 threads of saffron (soaked in warm water)
• some spices like (cinamon, cloves, bay leaves, green cardamom, whole black pepper)

Method:-

Heat oil in a heavy bottom pan and add all the spices and fry them for 1 minute.  Now add the fennel and onion and cook untill soften, keep stirring about 4-5 minutes.  Add rice and cook for 2-3 minutes on medium heat.   Now add enough water and salt in rice to cook, and bring to a boil.  Lower the heat to simmer and add soaked saffron.(here i forgot as i had a call from my sis in India).  let it simmer untill rice is tender and all the water has been absorbed.  Turn of the heat and lay a kitchen towel over the pan and place a lid on top. (at this stage i added a few drops of saffron flavouring essence) After 6-7 minutes fluff the rice.

Served warm with any Raita or curry...

Sending this to Anita's Kitchen event APS-Rice event ...and JFI fennel seeds event at Siri's Corner started by Indira