Ingredients
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250 g basmati rice
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75 g butter
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1 large onion, finely chopped
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1 sprig thyme
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1 bay leaf
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6 cardamom pods, split open
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2 star anise
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1 lemon, zest of, finely pared in pieces
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1 orange, zest of, finely pared in pieces
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500 -600 ml chicken stock or 500 -600 ml water
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1 teaspoon sea salt
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fresh ground black pepper
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2 cloves
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2 cinnamon sticks
Instructions
- Rinse the rice.
- Preheat oven to 180°C.
- Make a cartouch to fit a medium round casserole dish; cut a circle of greaseproof paper, slightly larger than the dish, and snip a tiny hole in the centre to make a steam vent.
- Melt two thirds of the butter in the flameproof casserole dish and saute the onion for about 5 minutes, until softened.
- Add the rice and stir well, then add the herbs, whole spices and lemon or orange zest.
- Cook for a minute or two.
- Bring the stock to a boil, using the larger volume if you prefer a more tender grain.
- Mix the stock into the rice along with the salt and pepper to taste.
- Press on the cartouche, turning the edges up and pressing them to the side of the pan for a neat fit.
- Make sure the vent is visible.
- There is no need to cover with a lid.
- Bake in the oven for about 25 minutes.
- Remove from the oven, allow to stand for 5 minutes, and then remove the cartouch.
- Fork through the remaining butter until the rice grains are fluffy and separate, removing the whole spices before serving if you prefer.