- 3 T butter or ghee
- 1 red onion, thinly sliced
- 1 sprig curry leaves
- 2 star anise
- 3 pods cardamom, crushed
- 1 cinnamon stick
- 2 cloves garlic, grated
- 1 x 5 cm piece ginger piece, peeled and grated
- 300 g basmati rice, rinsed
Heat the butter or ghee in a large saucepan, add the onion and gently fry over a low heat until soft and golden. Add the curry leaves, star anise, cardamom and cinnamon and cook for 30 seconds to 1 minute, or until fragrant.
Add the garlic, ginger and rice and mix to coat in the butter and spices. Add 2 cups boiling water, bring to the boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 15–20 minutes.
Remove the pan from the heat, cover securely with a tea towel and lid so that it carries on steaming for a further 10 minutes. Separate the grains with a fork.