Rice Puloa

• 300 grams basmati rice rinsed and drained
• 2 tablespoons vegetable oil
• 1 medium onions halved then finely sliced
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds brown
• 1/2 teaspoon salt
• 1/2 teaspoon cumin ground
• 1/2 teaspoon coriander ground seeds
• 1/2 teaspoon turmeric
• 1 x bay leaves
• 2 x cinnamon sticks
• 4 x cardamom pods lightly crushed
• 2 x cloves, whole
• 600 millilitres water boiling

1. Wash rice in cold water and leave to drain well Heat the oil in a saucepan with a good fitting lid and fry the onion until soft & well browned Add cumin seeds & mustard seeds and cook for 1 minute - they should pop Add salt, pepper, ground cumin, coriander and turmeric and stir for 1 minute Add rice and stir to coat in the spices Add the bay leaf, cinnamon, cardamom & cloves Add 600ml boiling water stir to loosen anything that has stuck to the bottom of the saucepan and reduce heat to bare simmer Seal pot very well with a double layer of foil and then the lid Cook very gently for 15 minutes dont peek!
2. Loosen grains with a fork; don't use a spoon as it will crush the rice.
3. Cover and rest for 5 minutes

basmati rice, vegetable oil, onions halved then, cumin seeds, mustard seeds brown, salt, cumin ground, coriander ground seeds, turmeric, bay leaves, cinnamon sticks, water

Taken from recipeland.com/recipe/v/rice-puloa-50421 (may not work)