This recipe uses basmati rice, the undisputed queen of rice. It actually triples in length as it cooks and fills the house with the most heavenly scent. You can omit frying the spices and bay leaf in the oil if you are serving it with more Oriental-inspired or plain dishes

Ingredients

This recipe uses basmati rice, the undisputed queen of rice. It actually triples in length as it cooks and fills the house with the most heavenly scent. You can omit frying the spices and bay leaf in the oil if you are serving it with more Oriental-inspired or plain dishes.

Serves 4–6

  • 350g (12oz) basmati rice
  • 1 tbsp sunflower oil
  • 4 whole cloves
  • 4 green cardamom pods, cracked
  • 5cm (2in) piece of cinnamon stick
  • 1 bay leaf
  • 600ml (1 pint) boiling water
  • ½ tsp salt

Wash the rice in numerous changes of cold water until the water runs relatively clear. Cover with more cold water and leave to soak for 7 minutes, then drain well.

Heat the oil in a heavy-based pan that is approximately 20cm (8in) in diameter. Add the cloves, cardamom pods, cinnamon stick and bay leaf and cook gently over a low heat for 1–2 minutes, until they start to smell aromatic. 

Stir in the rice and add the boiling water and salt, then quickly bring to the boil. Stir once, cover with a tight-fitting lid, reduce the heat to low and cook over a low heat for 12 minutes. Uncover, fluff up the grains with a fork and serve at once. 
 

Method

  1. Wash the rice in numerous changes of cold water until the water runs relatively clear. Cover with more cold water and leave to soak for 7 minutes, then drain well.
  2. Heat the oil in a heavy-based pan that is approximately 20cm (8in) in diameter.
  3. Add the cloves, cardamom pods, cinnamon stick and bay leaf and cook gently over a low heat for 1–2 minutes, until they start to smell aromatic. 
  4. Stir in the rice and add the boiling water and salt, then quickly bring to the boil. Stir once, cover with a tight-fitting lid, reduce the heat to low and cook over a low heat for 12 minutes.
  5. Uncover, fluff up the grains with a fork and serve at once.