Rice Pulao - cooking recipe

Ingredients

300 g basmati rice
1 onion, finely chopped
1 tablespoon oil
1/2 teaspoon salt
1/2 teaspoon cumin seed
1/2 teaspoon black mustard seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
2 cinnamon sticks
4 cardamom pods, slightly crushed
2 cloves
1 bay leaf
600 ml boiling water

Preparation

Wash rice, rinse and set aside to drain.
In a large saucepan saute onion in the oil until soft.
Add the cumin seeds and mustard seeds and cook for two minutes.
Add the salt and all the powdered spices and mix well.
Add the rice and mix until the rice is well coated by the spices.
Add the remaining ingredients including the boiling water.
Cover the pan with a sheet of foil and its lid. Try to get a good seal.
Allow to simmer slowly for 15 minutes. Do not remove the lid to peek.
After 15 minutes,turn off the heat, remove the lid, fork through the rice to make it fluffy and cover again for 5 minutes.
Serve with curry or enjoy on its own!