Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon ghee
  • 1 onion, finely chopped
  • 6 whole cloves
  • 6 cardamom pods, lightly bruised
  • 6 whole peppercorns
  • 1¼ cups (250 g/8 oz) long-grain basmati rice
  • 1 cinnamon stick
  • 2 cups (500 ml/16 fl oz) hot chicken stock
  • 1 teaspoon grated lemon rind
  • 2 tablespoons lemon juice
  • pinch of saffron strands

Instruction

  • <p><strong>1.</strong> Heat the ghee in a large heavy-based pan; add the onion and fry for 3 minutes, or until softened but not browned. Add the cloves, cardamom pods, peppercorns, rice and cinnamon stick. Stir for a further 2–3 minutes, over low heat.</p> <p><strong>2.</strong> Add the hot stock, lemon rind and juice. Bring to the boil, reduce the heat to very low, cover with a tight-fitting lid and cook for 10 minutes. Meanwhile, place the saffron strands in a small bowl and add 2 tablespoons boiling water. Set aside for 5 minutes, then squeeze the strands with your fingers to extract all the colour and make the water golden.</p> <p><strong>3.</strong> Pick the saffron strands from the water and sprinkle evenly over the rice. Sprinkle the water evenly over the rice but do not stir. Replace the lid and cook for a further 8 minutes. Uncover to allow the steam to escape for 5 minutes, then gently stir the rice with a fork. Serve at once. Remove the spices from the surface, if preferred.</p>