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mrandymurray
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Melt the butter very gently in a medium-sized saucepan. Add the sliced onion, cinnamon, bashed cardamom pods, cloves, turmeric, salt and bay leaves. Cover with a lid and cook on a low heat for 5-10 minutes until the onions are very soft but not brown, stirring occasionally.
Add in the basmati rice and stir to coat the rice in the onions and spices.
Pour in 600ml boiling water and bring back to the boil. Cover with a lid and turn the heat right down. Continue cooking for 8 minutes or until all the water is absorbed.
Turn the heat off completely (take the saucepan off the burner if you are using electric), but leave the lid on. Allow the rice to steam for 5 minutes.
Serve with your favourite curry or why not try this with my Lamb Rogan Josh?