Indian-Style Pilaf

• 1 cup long-grain rice
• 1 medium onion, chopped
• 2 tablespoons butter or vegetable oil
• 4 whole cardamom pods
• 1 piece stick cinnamon
• 5 whole cloves
• 1/2 teaspoon ground turmeric
• 4 bay leaves
• 2 cups water
• 1 teaspoon salt, or to taste

1. If desired, wash rice and let stand in cold water for 30 minutes.
2. Drain.
3. Saute onion in butter in a pot until golden.
4. Add cardamom pods, cinnamon, cloves, turmeric and bay leaves and saute two minutes.
5. Add rice and saute two minutes, stirring to color all grains.
6. Add water and salt, bring to a boil, cover and simmer over very low heat 15 to 20 minutes.
7. Turn off heat and allow to stand, covered and undisturbed, until needed.
8. Fluff before serving.
9. (The whole spices are not meant to be eaten.)

longgrain rice, onion, butter, cardamom pods, cinnamon, cloves, ground turmeric, bay leaves, water, salt

Taken from cooking.nytimes.com/recipes/3313 (may not work)