Rice: Soak the rice in a bowl of water for 30-60 minutes, drain and
rinse it until the water runs clear or simply rinse the rice without soaking until
the water runs clear.
To Cook: Place the rice in a large saucepan with the cinnamon,
cardamom pods and dried chilli. Pour over 600ml of water. Place the saucepan over a
moderate-high heat. Bring the water to the boil then reduce it to a simmer. Place a
lid on the saucepan and leave the rice to cook for 10 minutes then remove it from the
heat. Leave it for 5 minutes to steam.
The water should have evaporated and the rice should be tender. Remove the
spices from the pan and serve.
To Serve: Serve the rice in one large or individual bowls with a
little crispy onion rings sprinkled over the top (optional).