Bring broth to a boil, add saffron - set aside. Rinse rice well - drain. In medium saucepan saute' onions in butter until translucent, add garlic & mushrooms - saute' until mushrooms are soft. Add the basmati rice, saffron & chicken broth, stir well & bring to a boil, cover, reduce heat, simmer for 15-18 minutes or until broth is absorbed & rice is tender. Fluff with fork and serve.
This recipe was provided by Sally M from Rockford