Wash the rice till water looks clear, and soak for 20 minutes. Wash and chop dill leaves. Warm the milk and add saffron strands, crush with spoon slightly.

Boil enough of water to cook the rice. When water starts boiling, add salt and 1 tbsp vinegar. Then add the soaked rice and cook till 90% done. The rice should be firm and not overcooked. Drain the rice, spread it on a large tray to cool down. Once cooled keep in the refrigerator for 30 to 40 minutes. Divide rice into three parts.

Heat 2 tbsp of butter in a nonstick pan and fry dill leaves for few seconds. Then add 1/3 of the cooked rice and stir fry till all the leaves get combined with the rice. Remove from heat and keep warm.

Take a small saucepan and add the portion of rice. Drizzle the saffron milk over the rice along with 2 tbsp of butter. Cover with foil and cook on low heat for 15 minutes. Just like dum cooking for biryani.

Take another small saucepan and add the remaining part of the cooked rice. Just add butter (2 tbsp) and sprinkle few drops of fresh drinking water over the rice ( to form steam). Cover with foil tightly and dum cook on low flame for 15 minutes.

Serve all three rice in a large tray side by side.

Can be served with any kind of gravy or curry.