Ingredients:

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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

Salt

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Method:

• 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.