I like to finish my rice in the oven as this gives it a light and slightly drier texture than simply simmering it.
Prep: 5 minutes
Cook: 15 minutes
3 tbsp ghee or vegetable oil
250g Basmati rice
1 cinnamon stick
6 cardamom pods
1 tbsp cumin seeds
600ml boiling chicken or vegetable stock (you may use a stock cube)
Rice: Rinse the rice in cold water until it runs clear or soak it in water for 1 hour and drain.
Heat the ghee over a medium-high heat in an oven proof saucepan, when it is hot add the cloves, cinnamon, cardamom and cumin seeds and stir them for a few seconds until aromatic. Reduce the slightly and stir in the rice and cook it for 1 minute . Add the boiling stock to the pan and allow the rice to simmer for 3-5 minutes, then place the lid on the pan and place it in the preheated oven. Allow the rice to cook for a further 10 minutes-15 minutes. The rice should be just tender and the stock should be absorbed. Remove the rice from the oven and loosen the rice by fluffing it up with a fork. Serve or keep warm until ready to serve.