Once it comes to the boil, turn down the flame add the butter and cream. Stir gently with a spatula or wooden spoon and leave to simmer with the lid on over a gentle heat for 10 minutes
2 tbsp of single cream
1 tbsp of unsalted butter
5
Remove from the heat, sprinkle the saffron over the rice and leave for a further 10 minutes
1g of saffron
6
Now turn the pulao over gently from the sides using a spatula and transfer to a serving bowl