Ingredients (serves 8)
1/3 cup canola oil
2 brown onions, cut into thin slices
4 cardamom pods, bruised
1 cinnamon stick
6 whole cloves
3 bay leaves
8 black peppercorns
2 cups basmati rice
4 cups chicken stock or water
Method
Heat 1/4 cup of oil in a large non-stick saucepan over medium-low heat. Add onions. Cook for 10 minutes or until golden. Set aside.
Heat remaining 1 tablespoon of oil in saucepan over medium heat. Add cardamom, cinnamon, cloves, bay leaves and peppercorns. Cook for 1 minute. Add rice. Stir to combine. Add stock or water.
Cover with a lid. Bring to the boil. Reduce heat to low. Cook for 20 minutes or until rice has absorbed liquid. Remove from heat. Use a fork to stir to separate grains.
Remove bay leaves. Stir through onions. Serve immediately.
Source
Super Food Ideas - June 2004, Page 42
Recipe by Dixie Elliott
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