Ingredients:
3 tablespoons vegetable oil
250 g basmati rice
1 cinnamon sticks
6 cloves
6 cardamom pods
1 tablespoon cumin seeds
600 ml boiling chicken stock or 600 ml vegetable stock ( you may use a stock cube)
Directions:
Rinse the rice in cold water until it runs clear or soak it in water for 1 hour and drain.
Heat the ghee over a medium-high heat in an oven proof saucepan, when it is hot add the cloves, cinnamon, cardamom and cumin seeds and stir them for a few seconds until aromatic.
Reduce the slightly and stir in the rice and cook it for 1 minute.
Add the boiling stock to the pan and allow the rice to simmer for 3-5 minutes, then place the lid on the pan and place it in the preheated oven.
Allow the rice to cook for a further 10 minutes-15 minutes.
The rice should be just tender and the stock should be absorbed.
Remove the rice from the oven and loosen the rice by fluffing it up with a fork.
Serve or keep warm until ready to serve.
Servings: 6
Time preparation: 5 min.
Time total: 20 min.