1 tbsp groundnut or neutral oil
1 small onion finely chopped
1 stick cinnamon split lengthways
¾ tsp cumin seeds, dry-toasted in a pan and crushed (or the same amount of cuminpowder)
2 cardamom pods
2 tsp ground tumeric
6 cloves
1 pinch fresh thyme
2 bay leaves
2 rice measuring cups basmati rice
HOW TO MAKE
1
Heat the oil in to your rice cooker inner bowl either in a pan or using the SLOW COOK or similar function. When hot add the onion and gently cook until softened.
2
Stir in the spices and herbs and cook for 2 minutes then add the rice and stir until coated.
3
Transfer rice and spice/onion mix to your rice cooker bowl (if using a pan) and add cold water to the level 2 white rice level line on the rice cooker inner bowl.
4
Close the lid, use the WHITE, REGULAR or LONG GRAIN function of your rice cooker and press START.
5
Once cooked, open the lid, fluff up the rice with the spatula and remove the remaining whole pieces of spice.
Ingredients
1 tbsp groundnut or neutral oil
1 small onion finely chopped
1 stick cinnamon split lengthways
¾ tsp cumin seeds, dry-toasted in a pan and crushed (or the same amount of cuminpowder)
2 cardamom pods
2 tsp ground tumeric
6 cloves
1 pinch fresh thyme
2 bay leaves
2 rice measuring cups basmati rice