Spiced Rice serves 10-12
550g basmati rice
2 tbsp rapeseed oil
2 tbsps nigella seeds
2 tbsp coriander seeds
1 tbsp fennel seeds
250g diced onions ( approx 2 medium onions)
3 black cardamom pods
1 tsp turmeric or half a freshly grated turmeric root
2 cloves garlic, crushed
1.5l boiling water
Heat the oil in a large lidded casserole dish ( I use Le Creuset) and add all the spices except for the turmeric. Stir until they begin to pop.
Add the onions plus a pinch of salt. Stir frequently until onions begin to soften.
Add the garlic and stir.
Add the rice and stir well, then add the turmeric. Let the rice toast for a few mins.
Carefully pour in the boiling water and stir well. Put the lid on and turn the heat to low for 15 mins.
Check that the rice is cooked and turn off the heat. (If it isn't, then cook for a further 5 mins.)
Lift the lid off and drape a clean tea towel over the top of the pot, securing it in place by replacing the lid. Leave undisturbed for 10 mins.
Take the lid and tea towel off and add some salt. Fluff the rice with a fork.
This can be easily reheated but make sure that it's piping hot.