Ingredients
- 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
Method
1. 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.
2. 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.
3. 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.
