Goes well with curry, the spices make it wonderfully aromatic and the garlic gives it a good flavour.
Ingredients (Serves 4) 12 minutes
- 400g basmati rice
- 750ml water
- 4/5 cloves of garlic
- A cinnamon stick
- 4/5 cloves
- 1 star anise
- 5/6 cardamom
- 5/6 bay leaves
- Salt and pepper to taste
- 1 tsp ground turmeric
- Put a small amount of oil in a pan on a low heat, mince the garlic if you have a garlic crusher, otherwise chop it very finely and add to the pan.
- Add the cinnamon stick, star anise, cloves, cardamoms and bay leaves, stir and cook for about a minute.
- Add the rice followed by the turmeric, stir well to coat the rice.
- Add the water and put on a high heat, just before it starts to boil stir well making sure nothing is stuck on the bottom of the pan, turn the heat down to low and cover with a lid. Leave to cook for ten minutes.
- After ten minutes all the water should of dissolved sand the rice should be cooked, if not the heat may have been too low, just cover again and cook for another 3/4 minutes until the water is all cooked in.
- You can either serve straight away or transfer for a dish to cool down. Once cool pick out the cinnamon, cloves, star anise etc and fluff out with a fork or your hands. Reheat either in the microwave or fry in oil in a pan, ensure its piping hot when reheating (above 80•c) Can be stored in the fridge for 3/4 days.