Ingredients:
500 g basmati rice
100 g butter
1 large onions, chopped
1 sprig fresh thyme
2 bay leaves
2 cinnamon sticks
8 cardamom pods
3 cloves
4 -6 slices lemons, zest of
1 liter boiling chicken stock or 1 liter water
salt and pepper, to taste.
Directions:
Preheat the oven to 160 C in a fan oven of 180 C (about 350 F) in conventional oven.
Rinse the rice well in water, then drain.
Melt two thirds of the butter in a saucepan.
Saute the onion in the butter for about five minutes, then add the rice, herbs, spices and lemon zest.
Cook for another minute.
Add the stock or water along with some salt and pepper, to taste.
Put the whole mixture in an oven-proof casserole dish, cover and bake for 25 minutes.
Leave to stand for five minutes, then remove the lid and fluff with a fork, mixing in the remaining butter.
Servings: 8
Time preparation: 15 min.
Time total: 45 min.