- 300g Bismati rice
- 30g butter, ghee or sunflower oil
- 1 large onion finely chopped
- 1 cinnamon stick
- 1 tsp cumin seeds
- 6 cardamom pods, bashed (green)
- 4 cloves
- 2 bay leaves
- 1/2 tsp ground curriander
- 1/2 tsp ground turmeric
- 500ml stock (chicken/veg)
- pinch of salt to taste
chop and fry the onion. Add the spices and fry for a couple of minutes.
wash the rice, and add. fry for a couple of minutes and add the stock. boil for 10 minutes, add the butter and leave for 10 mins to rest.
add a knob of butter to finish, and fliff with a fork.