Ingredients

Method

• 3 T butter or ghee
• 1 red onion, thinly sliced
• 1 sprig curry leaves
• 2 star anise
• 3 pods cardamom, crushed
• 1 cinnamon stick
• 2 cloves garlic, grated
• 1 x 5 cm piece ginger piece, peeled and grated
• 300 g basmati rice, rinsed

Method

Ingredients

Heat the butter or ghee in a large saucepan, add the onion and gently fry over a low heat until soft and golden. Add the curry leaves, star anise, cardamom and cinnamon and cook for 30 seconds to 1 minute, or until fragrant.

Add the garlic, ginger and rice and mix to coat in the butter and spices. Add 2 cups boiling water, bring to the boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 15–20 minutes.

Remove the pan from the heat, cover securely with a tea towel and lid so that it carries on steaming for a further 10 minutes. Separate the grains with a fork.

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