3 cups white basmati rice (soaked and rinsed until water runs clear)
1 heaping TBS salt
1 large or 2 medium Yukon Gold potatoes (thinly sliced approx 1/8”)
1/3-1/2 cup full fat yogurt
Saffron water (15 threads of saffron ground up and dissolved in 1/4 cup hot water)
2 heaping tablespoons ghee
Large non-stick pot with lid
Large cotton kitchen cloth/cheese cloth
Place rinsed rice in a large non-stick pot. Cover with water to about 2” below top edge of pot. Put 1 tablespoon salt in the pot. Cover with lid and turn on high heat.
When the rice comes to a full boil, remove lid. Check to see when rice has cooked to an al dente state. Usually when the rice is raising to surface, that is a good indication. At that time, spoon out a few grains of rice and taste. If still crunchy it needs to cook a couple minutes more. If chewy/al dente but not totally cooked, its time to turn stove off and drain the rice.
Drain rice in a colander.
In a medium bowl put about 3 cups of cooked rice and the yogurt. Mix gently to create a sticky rice texture that is not to wet or runny. Better to start with less yogurt and keep adding by the spoonful until right consistency.
Mix in the saffron water. Start with 1 tablespoon and keep mixing in until all the rice is a vibrant yellow color but not soggy or wet.
Put the ghee in the pot and melt it on high heat.
Carefully place the sliced potatoes on bottom of pot until bottom entirely covered. Pot still on high heat so potatoes can start frying.
Gently spoon the rice yogurt mixture into bottom of pot, covering the potatoes. Once entire bottom is covered, use back of spoon to press down on rice to create a solid, compact layer. This will become the crust.
Place rest of cooked rice back in pot. Use spoon to heap the sides of the rice up to create a mound shape.
Sprinkle 1/4” cup water to top of rice to help create steam. Also sprinkle any leftover saffron water on top of rice.
Wrap lid in cotton cloth and place lid on top of the pot.