Prep time: 10-15 mins | Cook time: 20-25 mins | Serves: 4
- 3 cloves
- 2 cardamoms, bruised
- 1″ stick of cinnamon or cassia bark
- 1 bay leaf
- 1 medium sized onion finely sliced
- 2 cups basmati rice
- 4 cups vegetable or chicken stock or plain water, freshly boiled
- 2 bouillon cubes (if stock is not used)
- 2 tablespoons lime juice or 1 medium big tomato sliced
- 1/2 teaspoon turmeric powder
- ghee or oil
- salt to taste
1. Wash and soak the rice in plenty of water for about 10-15 minutes. Then drain on a colander.
2. In a pan heat the ghee and fry the whole spices – cloves, cardamom, cinnamon and bay leaf on a medium heat. Add the sliced onions and fry till they turn translucent. If you are using the tomatoes, add them now and fry until they turn limp.
3. Add the drained rice and fry until the ladle begins to feel heavy. If you fry beyond this point the rice will begin to break.
4. Add the freshly boiled stock (or water and the bouillon cubes dissolved in it) and adjust salt to taste. Add the lime juice if tomatoes were not used. Add the turmeric powder and mix well.
5. Bring the mixture to a rolling boil, then completely reduce heat to a simmer. Cover the pan well with aluminium foil and/or a well fitting lid so that no steam can escape. Set a timer for 5 minutes and let the rice cook on the low heat.
6. After 5 minutes are up turn off the heat and without opening the pan at all set another timer for 15 minutes. The rice will cook in its steam.
7. After 15 minutes are up open the pan and gently fluff up the rice using a fork. Cover for half a minute again and then serve hot with veg or non veg curry and/or raitha