(Serves 4 - 6)
2 tablespoons ghee
1 brown onion, halved and thinly sliced
4 green cardamom pods
1 cinnamon stick
1 dried bay leaf
2 cups (200g) basmati rice
4 cups (1 litre) hot water
Salt, to taste
Generous pinch of saffron threads
Heat the ghee in a medium saucepan over medium to high heat until melted and bubbling.
Add the onion. Cook, stirring for 2 minutes or until softened and golden. Add the cardamom pods, cinnamon and bay leaf. Cook, stirring for 1-2 minutes or until fragrant.
Add the rice and stir for 1-2 minutes to cook off the starch. Pour in the water and sprinkle in the saffron. Season with salt and bring to the boil. Reduce heat to low. Cover with a tight-fitting lid and cook for about 15 minutes or until the water is fully absorbed. Remove from the heat.
Allow rice to stand covered for 10 minutes. Remove the lid and gently fluff with a fork before serving.