Aromatic Rice-Palau The Pakistani Way

• 2 cups Basmati
• 4 tablespoons oil, preferably sunflower
• 1 medium-sized onion, sliced paper-thin
• 1/2 teaspoon salt
• 1 black cardamom (available at Indo-Pak stores)
• 1 teaspoon cumin seeds
• 6 whole cloves
• 1 teaspoon black pepper corns
• 1 cinnamon stick
• 5 cardamom pods
• 1 bay leaf (fresh or dried)
• 3 cups hot water

1. You will need a heavy-bottomed pan for this dish to prevent the rice from scorching, (or you could use a non-stick pot). Heat oil on medium-heat and add onions. Allow onions to caramelise- they should turn very dark brown and golden. You may need to add a few more drops of oil as the onions caramelise. Don't be afraid to let the onions darken a great deal. This is what will give the finshed product it's golden hue.
2. Next saute the spices to draw out their aromas: add the black cardamom, cumin seeds, cloves, black pepper corns, cinnamon stick, cardamom pods and bay leaf and saute for 3-5 minutes, till fragrant.
3. Reduce the heat to low and add the rice, salt and hot water (not boiling).
4. Give it a whirl and place a tea towel and lid on top, to prevent the steam from escaping. (My mother would often place a brick on top.)
5. Let it simmer on low heat for 18-20 minutes. (If using an electric burner, you may wish to transfer the pot to a burner on low heat, as the coil takes time to cool down and may scorch the rice).
6. Allow the rice to rest for 15 minutes before decanting it with a wide-rimmed spatula or teacup saucer.

basmati, oil, onion, salt, black cardamom, cumin seeds, cloves, black pepper, cinnamon, cardamom pods, bay leaf, water

Taken from food52.com/recipes/1903-aromatic-rice-palau-the-pakistani-way (may not work)