Turmeric Rice By Madhur Jaffrey - cooking recipe

Ingredients

450 g basmati rice long grain rice
3 tablespoons vegetable oil
3 cloves
1 bay leaf
4 cardamom pods
2 1/2 cm piece cinnamon bark
2 garlic cloves, peeled and finely chopped
1/4 teaspoon ground turmeric
1 teaspoon salt
22 ounces water
chopped chives (to garnish)

Preparation

Put the rice in a bowl and wash in several changes of water.
Drain and leave in a strainer set over a bowl.
Put the oil in a heavy based saucepan and set over a medium high heat. When the oil is hot and beginning to bubble, put in the cloves, bay leaf, cardamom pods and cinnamon. Stir once or twice and put in the garlic.
As soon as the garlic turns medium brown put in the rice, turmeric and salt. Stir gently for a minute. Now add the water and bring to the boil. Cover tightly, turn the heat down to very, very low and cook for 20 minutes. Stir the rice with a fork to separate the grains and serve garnished with chives or spring onions.