Wash the Basmati Rice… Put it in a large bowl with some water and gently rub the rice until the starch comes out. Rinse at least 3 times or until the water is running clear (this reduces cooking time). Cover the rinsed rice with warm water, mix in 1 tsp Salt and cover in the fridge for 3 hours or so
When you are ready to eat – chop and fry the Onion in a good drizzle Olive Oil together with the Cinnamon, Cardamon, Peppercorns and a little Salt
While the Onions are frying, drain the Rice and cut a piece of greaseproof paper to the same size as the pan you plan to cook the Rice in
When the Onions are starting to colour around the edge – and are quite well done – add the Rice and give it a good stir to coat everything in Oil
Cover the Rice so that there is 1/2 cm of water over the top of it – and put the paper over the top. Put the lid on the pan, and give the Rice 5 mins on a medium heat
After 5 mins, put the Rice on a much lower heat (lowest possible) and give it another 5 mins
When you take the lid and paper off, the rice should be slightly sticking to the bottom of the pan when you stir – taste it to check it is cooked (it could have another couple of minutes, but not too long!)
Serve with all sorts of things – Curry is the obvious option; but so many other dishes are good with this Basmati Rice that it is impossible to list them all!