Ingredients

• 225g basmati rice
• 2 tbsps ghee or unsalted butter
• 5 cm piece of cinnamon stick, halved
• 4 green cardamom pods, bruised 
• 2 star anise
• 2 bay leaves
• ¼ tsp ground turmeric
• Salt to taste
• 15g flaked almonds

There is a wide variety of pulao in Indian cuisine ranging from the simple to the exotic.  This is a fairly straightforward and simple recipe.

Method

Wash the rice gently in cold water until the water runs clear.  Soak for 20 minutes and leave to drain in a colander.

In a heavy based saucepan, melt the ghee or butter over a low heat and add the cinnamon, cardamom, star anise and bay leaves.  Let them sizzle gently for 20-25 seconds and add the rice, turmeric and salt.  Stir to mix well. 

Add 450ml warm water and bring it to the boil.  Let it boil for about a minute, reduce the heat to very low, cover the pan tightly and cook for 7-8 minutes.  Switch off the heat source and let the rice stand, undisturbed, for 7-8 minutes. Fluff up the rice with a fork and serve