Ingredients:
4 tablespoons vegetable oil
3 onions, thinely sliced
1 cinnamon sticks
1 teaspoon cumin seeds
3 cardamom pods, cracked
3 star anise
500 g basmati rice, rinsed
2 teaspoons salt
50 g fresh coriander leaves
Directions:
Heat the oil in a large pan and cook half the onions over a fairly high heat for about 10 minutes until crisp and lightly brown.
Drain on kitchen paper and set aside, leaving just a coating of oil still in the pan.
Add the remaining onions to the pan with the cinnamon, cumin, cardamon and star anise and cook gently for 5 minutes orso until the onions are golden.
Add the rice, cook for 1 minute and then add 1 Ltr of water and the salt.
Bring to the boil, cover and cook over a low heat for 12 minutes until the grains are tender and water has been absorbed.
Remove from the heat and leave to stand, covered, for 5 minutes, then transfer to a serving dish and scatter over the fried onions and corriander leaves; serve warm.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.