Savoury Rice

Serves 4

Ingredients
225g/8oz/generous 1 cup basmati rice
15ml/1 tbsp sunflower oil
30ml/2 tbsp ghee or butter
1 onion, finely chopped
1 garlic clove, crushed
5ml/1 tsp ground cumin
2.5ml/1/2 tsp ground coriander
4 green cardamom pods
1 cinnamon stick
1 small red pepper, seeded and diced
1 small green pepper, seeded and diced
300ml/1/2 pint/11/4 cups chicken stock
salt and freshly ground black pepper

Put rice in a bowl and pour over boiling water to cover.  Set aside for 10 minutes, then drain, rinse under cold water and drain again.  The rice will still be uncooked but should have lost its brittleness.

Heat the oil and ghee or butter in a flameproof casserole and fry the onion and garlic gently for 3-4 minutes until softened and lightly browned.

Stir in the cumin and ground coriander, cardamom pods and cinnamon stick. Fry for 1 minute, then add the diced peppers.

Add the rice, stirring to coat the grains in the spice mixture, and pour in the stock.  Bring to the boil, then lower the heat, cover the pan tightly and simmer for about 8-10 minutes, or until the rice is tender and the stock has been absorbed.  Spoon into a bowl.