Spiced Basmati Rice

Ingredients:

150g basmati rice
1 small onion, finely chopped
3 carrots, diced
1 Malabathrum (Indian Bay Leaves) (or substitute cassia bark)
1 cinnamon stick, crumbled
2 cloves
4 black peppercorns
1/4 tsp whole cumin seeds
1 tbsp vegetable oil
2 tbsp butter
1 tbsp salt

Method:

Wash the rice in a bowl of cool water, squeezing gently between to remove as much starch as possible. Use several changes of water. Drain the rice then place in a bowl along with 500ml water and set aside to soak for 20 minutes more.

Strain the rice and collect the soaking water in a saucepan then set the rice aside to dry. As soon as the rice is dry heat the soaking water over a low flame. Heat the oil in a medium heat-proof casserole over medium-high heat then add the spices and fry until fragrant before stirring-in the butter and onions. Continue cooking for about 8 minutes, or until the onions are soft and a pale golden brown. Now add the carrots and cook for about 4 minutes more. Add the rice and continue cooking, stirring frequently, for 5 minutes.

Add the salt and heated soaking water and bring the mixture to a boil. Reduce to a simmer and continue cooking until the water is level with the top of the rice. Cover the casserole tightly (best if you lay a sheet of foil on top before securing the lid) then transfer to an oven pre-heated to 180°C and cook for 20 minutes.

Allow to rest for 10 minutes before serving.