How to make it

  • Heat drop of oil in a pan that has a tight fitting lid.
  • Add all the spices and heat, stirring, to release the flavours.
  • Add the rice and heat, stirring around to coat in the spice and oil mixture.
  • Add the water and stir just once, bring to the boil.
  • As soon as the water comes to the boil, put the lid on the pan and turn the heat down low.
  • Simmer slowly for 15 minutes, and no more! (set a timer if you have to)
  • After 15 minutes remove the pan from the heat but don't lift the lid! Let it sit and steam for about 5 minutes.
  • Lift the lid, remove the whole spices which will have come to the top. Carefully fork the rice over to aerate it. Let it air with the lid off for a minute or two before serving.

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