Spiced Rice

• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 stick of cassia bark
• 3 cloves
• 4 cardamom pods
• 2 star anise
• 1 small onion, finely sliced
• 1 garlic clove, sliced
• 4cm piece of ginger, julienne
• 10/15 cashew nuts
• 1 tbsp raisins, (optional)
• 200g/1 mug Basmati rice
• 500ml/2 mugs full, cold water
• 1 tsp salt, (or to taste)

Method

1. Wash the rice until the water runs clear. I do this by covering the rice with water and running my hand through it, pouring the starchy water away then refilling with cold water and repeating until the water runs clear. Strain in a sieve and leave.
2. In a wide based pan heat the ghee and add the whole spices - cumin seeds,cassia, cloves, cardamom, star anise.
3. When they sizzle and become fragrant stir in the onions and saute.
4. After a minute or 2 add the garlic. Just as you get a little colour add the ginger, cashews and raisins.
5. Add the washed rice, stir to coat with the spices then pour in the 500ml of water (twice the amount of water to rice).
6. Add the salt and bring the water to a vigorous rolling boil, reduce the heat to the lowest setting and place the lid on the pan.
7. Leave to cook for 10 minutes do not remove the lid - be patient!
8. After 10 minutes remove from the heat and leave for a minute.
9. Then take the lid off and let the steam rise. All the water will have been absorbed and the rice will be light and fluffy.
10. Gently fork through the rice (never dive straight in) and serve.

Served with

An aromatic fragrant rice dish cooked with lots of whole spices and nuts.