Step by step
Rinse the basmati in cold water until the water runs clear, then soak for 20 minutes and drain.
Heat ghee in a heavy lidded pan; add cumin, cardamom, cloves, cinnamon and bay leaves and sizzle 30 seconds.
Add sliced onion and fry 5 minutes until softened and lightly golden.
Stir in the rice and toast for 1 minute so each grain is coated in ghee.
Pour in hot water and salt; bring to a brisk boil.
Cover with a tight lid, reduce to the lowest heat and cook for 12 minutes without lifting the lid.
Rest off the heat, covered, for 5 minutes.
Fluff gently with a fork before serving.
Nutrition & allergens
- Energy
- 360 kcal
- Protein
- 6 g
- Carbs
- 60 g
- Fat
- 10 g
- Of which saturates
- 5 g
- Fibre
- 1 g
- Salt
- 0.8 g
Values are estimated based on the ingredients as written and intended as guidance only. Actual nutrition varies with brand, portion size and cooking method.
Contains
- Dairy (ghee/butter)
Free from
- Gluten
- Egg
- Soy
- Peanut
- Tree nuts
- Shellfish
Simple swaps
- Vegan: Replace ghee with sunflower or rapeseed oil.