Ingredients

The following ingredients have 4 Servings
  • 1 tsp vegetable oil
  • 2 tsp unsalted butter
  • 1 small onion ( - peeled and finely diced)
  • 1/2 tsp cumin seeds
  • 6 cardamom pods ((*see tip))
  • 6 cloves
  • 2 tsp turmeric
  • 2 bay leaves
  • 300 g (1 1/3 cups) dried basmati rice
  • 600 ml (2 1/2 cups) boiling water

Instruction

  • Heat the oil and butter in a pan until the butter melts.
  • Add the onion and cook on a medium heat for 5 minutes until softened.
  • Add in the cumin seeds, cardamom pods, cloves, turmeric and bay leaves. Heat through, whilst stirring for a further minute.
  • Add the rice and stir to coat in the spices.
  • Add the boiling water, stir once and bring back to the boil, then place a lid on the pan and turn the heat down to very low (I use the lowest heat if cooking on gas, or setting 5 (of 10) for induction). Cook for 20 minutes.
  • Once cooked, turn the heat off. Leave the lid for a few minutes, then remove the lid, fluff the rice using a fork and serve. You can discard the cardamom and bay leaves.