1 small onion, sliced finely
1 tbsp cold-pressed rapeseed oil
2 tbsp ghee or clarified butter
2-3 pieces of cassia bark or 1 cinnamon stick
4-5 cardamon pods
2 bay leaves
1 tsp salt
1 tbsp ginger paste
450g basmati rice, washed and dried
900ml boiling water
Optional - crispy fried onions to garnish
- Wash the rice in plenty of cold water and repeat at least 3 times. Dry the rice well in a sieve or spread over a large tray. Tip - it’s important not to leave the rice grains wet for too long as they can break and turn mushy when finally cooked.
- In a large saucepan, melt the ghee and oil together. Fry the finely sliced onions over a medium heat until really brown and crispy.
- Add in the whole spices and stir in the oil for a few seconds until you can smell the aromas coming from the spices. Add in the rice grains, the ginger, salt and fry gently for at least 3-4 mins, stirring carefully and constantly, ensuring all the grains are well coated with the spiced butter.
- Add in the water and stir well to combine and release any grains or spices stuck to the bottom of the pan. Bring the pan back to the boil then reduce the heat to the barest simmer, cover and cook for 15 mins with the lid on.
- Turn off the heat and allow the rice to rest, still covered with the lid for 10 minutes. After the resting time, fork through the rice gently, and garnish liberally with the crispy fried onions before serving.
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