You may also like
Categories:Viewed: 57 - Published at: 5 years ago
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves
- 3 cardamom pods, bruised
- 1 cinnamon stick, broken into 3
- 12 teaspoon cumin seed
- 2 12 cups basmati rice
- 4 cups chicken stock
- 2 -3 tablespoons chopped fresh cilantro leaves, for garnish
Method
- Cook the onion in the oil, in a deep saucepan with the cloves, cardamom pods, cinnamon stick, cumin seeds until the onion is slightly browned and soft.
- Keep the heat medium to low and stir frequently; this should take about 10 minutes.
- Add the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil.
- Cover the pan with a lid and cook over the lowest heat possible for 20 minutes.
- Turn off the heat, take the lid off, cover with a kitchen towel and cover with the lid.
- You can leave the rice to rest like this for at least 10 minutes, and up to about 1 hour.
- Fluff the rice before serving and garnish with cilantro!
