Ingredients

• Serves 6
• 1 1/2 cups Jasmine rice
• 2 tablespoons vegetable oil
• 1 (2 inch) piece cinnamon stick
• 2 pods green cardamom
• 2 whole cloves
• 1 tablespoon cumin seed
• 1 teaspoon salt, or to taste
• 2 to 2 1/2 cups water
• 1 small onion, thinly sliced

Directions

1. Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Stir rice into pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving. This makes a great side dish with Grilled Tandoori Chicken.

Note:

1. You can use basmati rice, but it will need to soak in 2 cups water for 20 minutes. Drain and use same as Jasmine rice.
   Optional – remove cardamom seeds, cloves and cinnamon before serving. If not, they will add a bright burst of flavor when bitten into which is not always a negative!