Easy rice pilaf

• Basmati rice↗300g g
• butter or sunflower oil↗30g g
• large onion↗1

  sliced

• cinnamon stick↗1
• cumin seeds↗1 tsp tsp
• cardamom pods6

  crushed

• cloves↗4
• bay leaves↗2
• ground coriander↗½ tsp tsp
• ground turmeric½ tsp tsp
• vegetable broth↗500ml ml

  or water

Step-by-step instructions

1. 1

   If you have time, transfer the rice to a large bowl and soak it in cold water for 30 minutes. Rinse under cold running water, then drain well, rinse again and drain again. Repeat until the water is only slightly cloudy, then leave the rice in a colander over the sink to drain completely.

2. 2

   Heat the butter or oil in a saucepan with a lid over medium heat and gently sauté the onion with a generous pinch of salt, stirring occasionally, for about 10 minutes until it becomes soft and golden. Add the whole spices and the bay leaf and cook for another 2 minutes. Add the ground coriander and turmeric and cook for another 1 minute. Carefully stir in the drained rice so that it is coated with the onion mixture, then pour in the broth or water and mix well.

3. 3

   Cover the pot with the lid and increase the heat. When it becomes hot, remove the lid, stir the rice, cover again and reduce the heat to minimum. Cook for 2 minutes, then turn off the heat and let it stand for 10 minutes without removing the lid. Remove the lid, stir well, cover again and let it stand for another 5 minutes. Fluff with a fork before serving.