- Food That We Eat

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Prep Time15

Cook Time30

Course: Side Dish

Cuisine: Indian

Keyword: basmati rice, garlic, onion

Servings: people

Calories: 432kcal

Author: Chief Cook and Bottle Washer

Wash and drain the basmati rice.
Put the coriander seeds into a pestle and mortar and grind the seeds to break them down. Add the cardamom pods and grind until the shells break and the seeds are a little crushed. Add the cumin, cloves and bay leaves and grind for a few seconds to mix.
Melt 50g of the butter in the sauté pan. Whilst the butter is melting, finely chop the onion and then add it to the pan. Fry for a few minutes until the onion is starting to get soft and become translucent. Whilst the onion is softening, finely chop the garlic and then add to the pan. Make sure you a stirring regularly to stop it catching.
When the onion has softened, add the turmeric, mustard seeds and the contents of the pestle and mortar. Add a good pinch of black pepper and fry for 2 minutes ensuring that all of the spices are mixed well with the onion.
Add the rice to the buttery mix of spices and onion and stir well to ensure that every grain of rice is coated. Once the rice is coated add the stock and bring to a boil. Give the rice one last stir and then transfer to the lowest heat possible.
Put the lid on the sauté pan and cook for 15 minutes. After 15 minutes add the remaining butter in small pieces over the rice and then fluff up the rice with a fork. Take care not to break the grains.
Put the lid back on the pan and stand for 5 minutes before serving.