* 225 g Basmati rice
* ½ teaspoon Black peppercorns
* 10 green caradmom pods
* 6 Cloves
* 2 Cinnamon sticks, 7 cm long, broken in half
* 2 tablespoons Ghee or Rapeseed oil
* 1 large Red onion, finely chopped
* 1 teaspoon Sugar
* 360 ml cold water
* 1½ teaspoons Sea salt

===Method===
* Place the Rice in a bowl and cover with cold water.
* Rub the Grains of Rice through your fingers to wash off any dust.
* Drain the water and repeat the process until the water stays almost clear.
* Drain, and return the Rice to the bowl with some fresh water to cover.
* Leave the bowl at room temperature for 30 minutes.
* Meanwhile, coarsely grind the 4 Spices in a Coffee grinder.
* Heat the Ghee or Oil in a saucepan over a medium heat.
* Add the Onion, Sugar and Ground Spices, and sauté until the onion is soft and turns purple Brown (about 10-15 minutes).
* Drain the Rice and mix into the Onions.
* Add the water and the Salt and stir once.
* Increase the heat to medium-high and cook until the water has evaporated and craters are beginning to form on the surface.
* Stir once to bring the Rice at the bottom of the pan to the surface.
* Cover and immediately reduce the heat to the lowest setting and cook for 8-10 minutes.
* Turn off the heat and allow the pan to stand, on the hob ring for a further 10 minutes.
* Remove the lid, fluff the Rice using a fork, and serve.

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