Wash and rinse rice until the water is longer cloudy. Soak rice with ½ cup of salt in cold water for about 60 minutes. Drain but don’t rinse the rice. Make sure that you don’t use your hand or a utensil during this process. Basmati rice is very delicate and can easily break.
In large bowl mix all the fresh herbs and garlic together.
Bring a large pot of water to a boil, then add the rice and about a ¼ cup of vegetable oil; cook for about 8 to 10 minutes, until the rice is parboiled. Drain the rice in a colander and rinse with cold water.
Wash and dry the pot. On medium to high heat melt the butter in the pot. Add one cup of cooked rice, yoghurt and a pinch of saffron powder; mix ingredient together and spread mixture on the base of the pot.
Begin to layer the pot with one-third of the parboiled rice, followed by a layer of half of the mixed fresh herbs and dry dill. Repeat the steps with another layer of one-third the par-boiled rice and the rest of the fresh herb and dry dill. Final layer should be the balance of the parboiled rice. Make three holes in the layers of the rice with the handle of a spatula or wooden spoon.
In a small cup mix a quarter cup of hot water with 2 tablespoons of oil and a pinch of saffron. Once the rice starts to steam slowly sprinkle the mixture of the rice, then reduce the heat to low, wrap the pot lid with a towel (this absorb all the excess condensed liquid and allows the rice to become fluffy), and cook for about 45 to 50 minutes.