And 'cause I know people will ask, as always happens where unusual and yummy food is mentioned ...
Whole Spice, Whole Rice
1/4 cup ghee or butter
2 onions, peeled and finely chopped
2 tsp. ground turmeric
2 tsp. ground cinnamon
1 tsp. whole allspice
1/2 tsp. whole coriander seeds
1/2 tsp black peppercorns
1 tsp salt
1 cup basmati or long-grain rice
1 pint chicken stock, boiling
1. Melt the ghee/butter in a large, heavy-based saucepan.
2. Fry the onion gently for 5 minutes until transparent, then add the spices and salt and cook for a further 2 minutes. Add the rice and stir into the hot spice mixture for 2-3 minutes until the grains are transparent, then pour in the boiling stock.
3. Stir once, then cover the pan with tin foil and place the lid on top. Cook over the lowest possible heat for 15 minutes, by which time all of the liquid will be absorbed and the rice will be tender.
4. Remove the tin foil. Lay a clean teatowel over the pan and replace the lid on top. Stand in a warm place for 5-10 minutes to fluff up the rice. Serve.
Note: Whole spices MEANS whole spices (and it's simplest to have them all premeasured out into a single container that you can dump into the butter/onion mixture). And boiling means BOILING ... I measure chicken stock powder into a large measuring cup, put the kettle on and heat the water while the butter is melting, unplug the kettle just before boiling, and then plug it in again to come to the boil while the rice is clarifying. Then pour the water into the cup, quick stir and get it poured into the pot fast ... if the stock isn't hot enough, the rice won't cook properly. Yes, the recipe is fussy about timing and speed, but it's very VERY worth it.