Ingredients:
225 g/8 oz basmati rice
30 g/1 oz ghee or 2 tbsp vegetable or groundnut oil
5 green cardamom pods, bruised
5 cloves
1/2 cinnamon stick
1 tsp fennel seeds
1/2 tsp black mustard seeds
2 bay leaves
450 ml/16 fl oz water
1 1/z tsp salt, or to taste
Pepper
Method :
1 Wash the basmati rice in several changes of water until the water runs clear, then leave to soak for 30 minutes. Drain and set aside until ready to cook.
2 Melt the ghee in a flameproof casserole or large saucepan with a tight-fitting lid over a medium—high heat. Add the spices and bay leaves and stir for 30 seconds. Stir the rice into the casserole so the grains are coated with ghee. Stir in the water and salt and bring to the boil.
3 Reduce the heat to as low as possible and cover the casserole tightly. Simmer, without lifting the lid, for 8-10 minutes, until the grains are tender and all the liquid is absorbed.
4 Turn off the heat and use 2 forks to fluff up the rice. Adjust the seasoning, adding salt and pepper if necessary. Re-cover the pan and leave to stand for 5 minutes.