Spiced rice to be served with any indian dish.
- 8 oz basmati rice
- 2 cups chicken stock
- 3 Tbs ghee or oil
- 5 cardamom pods
- 2 inch cinnamon stick
- 6 cloves
- 8 black peppercorns
- 4 bay leaves
- 1 onion – finely chopped
- Wash the rice and dump out the water
- Heat the chicken stock to near boiling
- Heat 2 Tbs of the ghee (or oil) in a sauce pan. Add the cardamom, cinnamon, cloves, peppercorns, and bay leaves. Fry for a minute or two. Reduce heat to low, and add the rice, stirring for 1 minute. Add the heated stock, bring to a boil and then lower the heat to low. Cover and cook for 15 minutes for white rice and 20 for brown (add a little extra water if using brown basmati rice).
- Heat the remaining ghee (or oil) and fry the onion until soft. Increase the heat and fry until it becomes dark. Drain the excess oil and use as garnish.