Pilau rice

Method

1. Put the basmati rice in a bowl and cover with water. Swish the grains around with your hand, then drain. Repeat this process 3 more times until the water runs clear, then leave to drain completely.
2. Put a medium saucepan over a medium heat and add the ghee or vegetable oil. Once hot, add the cloves, cardamom and cinnamon and fry for 30 seconds or until aromatic. Add the turmeric immediately followed by the rice, add a pinch of salt, then stir until all the grains are coated in the fat.
3. Turn the heat up to high and pour in 330ml cold water – the water should sit just above the rice. Bring to the boil, uncovered, as quickly as possible. As soon as the water is boiling, cover the pan and transfer it to the smallest hob on your cooker on the lowest heat. Cook for 10 minutes, then turn off the heat and leave for another 5 minutes (don’t open the lid).
4. Uncover the pan, fluff up the grains with a fork (discarding the whole spices if desired) and serve.