2 c. Basmati rice, rinsed and drained
3 c. water
1 Tbs. oil
1 tsp. salt
2 cinnamon sticks
6 cloves
6 cardamom pods
1 bay leaf
pinch of saffron or ¼ tsp turmeric

In an oven-proof pot, saute spices and salt in oil (except for saffron) until the cardamom pods start to pop, a couple of minutes. Add the rice and saute another minute, until grains are coated with oil. Add the water (and saffron, if using) and bring to boil, then remove from flame and put in 350 degree oven for 20 minutes or until all water is absorbed (if pot is not oven-proof, transfer into an oven-proof dish. To continue cooking on top of stove, turn off flame but keep covered until water is absorbed, about 20 minutes). Garnish with kishmish badam.