This is an easy and versatile rice dish that goes nicely with almost all curries.

Serves 6

• 2 Cups Basmati Rice
• 1/2 small Onion
• 4 Tbsp light Olive oil
• 1 Tsp Salt
• 1 Tsp Cumin seeds ( zeera )
• 1 stick of Cassia Bark or Cinnamon
• 1 Dried Bay Leaf
• Water as needed

Method

Soak Basamati rice in plenty of cold water for 10 minutes. Drain this water, and rinse the rice twice to get rid of as much starch as possible.

Slice the onion finely and fry in olive oil until it reaches golden caramel colour. Add half a cup of water, salt and spices. Let it boil for a couple of minutes.

Now add the drained rice, and enough water to come one inch above the rice surface. Bring to boil, reduce the heat to lowest. Put a tight fitting lid on top and cook like this for 15 minutes. After 15 minutes are up turn the heat off and leave the pan for 10 minutes undisturbed.

Fluff the rice gently with a fork before serving.

Tip: Buy the best aged Basmati rice you can and you will have perfect results every time with this method.

 

By Saima Ismail