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Rinse the rice in cold water at least three times to remove any excess starch. (see note 4)2 cups basmati rice
Place the rice in a bowl and cover with cold water, let it soak for 30 minutes to an hour.
Peel and slice the onions into thin half-moons.2 onions
Heat the vegetable oil and butter in a large skillet or frying pan.3 tbsp oil1 tbsp butter
Cook the onions over low heat until they have softened and are starting to caramelize. Add in the mustard seeds and stir gently.½ tsp mustard seeds
While the onions are cooking, pour the water into a large pan and bring back to the boil. Add the salt, turmeric, cloves, cinnamon, and cardamom (if using). Stir to dissolve the salt.8 cups boiling water1 tbsp salt1 tsp turmeric2 cloves3 cardamon pods2” cinnamon stick
Add the rice to the water and stir gently. Bring to a simmer and cook for 8-12 minutes until the rice is just cooked. (there will be lots of water left in the pan)
Drain the rice using a sieve, or fine holed colander, remove the whole spices, and set the drained rice to one side until the onions are cooked.
Add the drained rice into the onions mixture and gently stir to combine.
Check the seasoning and add more salt as required.