- 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
- 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.
I think you may need to be very careful to ensure that the rice does not stick to the bottom of the pan!
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