Ingredients

• 500gm basmati rice - only use the best quality basmati rice
• 1 medium onion, finely chopped
• 25gm butter, plus extra to serve
• 10 curry leaves
• 4 green cardamom pods
• 4 cloves
• 1 cinnamon stick
• pinch saffron threads
• 1 bay leaf
• 2 tbsp pistachio nuts
• 600ml  hot chicken stock  or vegetable stock
• salt

Method

1. To ensure the rice is fluffy , wash it in several changes of cold water, then leave to soak for about 30 minutes in fresh cold water.
2. Gently fry  the onion in the butter for around 5 minutes until softened.
3. Add the spices, saffron, pistachio nuts and bay leaves and cook for a couple more minutes.
4. Add the rice and stir until the grains are coated in the butter before stirring in the stock or water and salt.
5. Bring to the boil and then cover with a tight-fitting lid - seal with kitchen foil if the lid is loose, and put the lid on top.
6. Turn the heat down very low and leave to cook for 10 minutes before turning off the heat. Don't remove the lid; just leave the rice to continue cooking in the pan for about 5 minutes until you're ready to serve.
7. The rice will have absorbed all the water and will just need fluffing up with a fork. Add a knob of butter before serving.