1 tsp cumin seeds
1 tbsp ghee
1 large onion finely diced
6 cardamom pods
1 tbsp turmeric
250g basmati rice, washed and drained
2 bay leaves
2 cinnamon sticks, broken.
In a dry pan, lightly toast the cumin seeds for 30 seconds, remove and set aside.
Heat the ghee and add the onion on medium heat for 5 to 7 minutes to soften.
Lightly crush the toasted cumin seeds and cardamom pods in a pestle and mortar and add to the onions.
Add cloves and turmeric and stir to combine.
Add the washed rice and stir well. Add 450ml water, the bay leaves and cinnamon sticks.
Bring to the boil then reduce and simmer for 12 to 15 minutes.