Ingredients
- 2 cups uncooked long grain rice or Basmati rice
- 1 onion, finely chopped
- 3 cardamom pods
- 2 stick cinnamons
- 100g butter
- 1 teaspoon salt
- Handful chopped dhanya/fresh coriander
Method
Parboil the rice until half cooked.
Pour into a colander, rinse, leave the rice in the colander while preparing the onions.
Heat your saucepan over medium heat, add the butter, melt, add the cardamom and stick cinnamon.
Add the onions and braise until golden brown.
Add the half cooked rice, salt and a cup of water.
Heat the rice until warmed through.
Add the dhanya/coriander, stir with a fork to loosen the grains and turn the heat off.
Leave the sealed saucepan on the stove, the retained heat will complete the cooking process and any water left will be absorbed leaving you with fluffy and tender.
Variation – add a cup of mixed vegetables with the rice before steaming.