Soak 2 cups basmati rice for 2 hrs, rinse out starch then quick boil 5 mins in plenty fresh water. Drain rice & put aside but keep warm & add 1 egg yolk, 3 tbs yogout, salt & dill & mix up. In a pan melt 25g butter & add pinch saffron threads. Put in rice mix & another 25 g butter on top. Seal pan with cloth & lid & return to v low heat for 30 mins.
Lots of variety with herbs, tomato purée, broad beans etc etc but the method gives the best taste & fluffy texture rice.