Add 1 tablespoon Butter to a pan and melt over a low heat.
Add 1 Onion and cook for 3 minutes.
Add 200 g Basmati rice, 0.5 teaspoon Ground turmeric, 0.5 teaspoon Ground cumin, 1 Cinnamon stick, 1 Cardamon pod, 1 Clove, 1 Bay leaf, 1 pinch Sea salt and 1 pinch Black pepper.
Mix everything together, stirring for a minute.
Pour in 300 ml Vegetable stock and bring to the boil. Reduce to a simmer, covered with a lid, for 10 minutes.
After the 10 minutes, turn the heat off but leave the lid on the pan. Allow to stand, still covered, for 10 minutes.
Remove the cinnamon stick, cardamom pod, bay leaf and clove before serving.
Notes
Make sure you don't add too much water to the rice - just the amount in the recipe. Adding too much water will result in mushy and overcooked rice.
After the rice has finished cooking, it is important to allow it to rest for at least 5-10 minutes. This allows the rice to absorb any excess moisture and ensures that the grains are fluffy and separate. Skipping this step can result in sticky and clumpy rice.
Make sure you are using a saucepan with a lid. As you need to keep the lid on to allow the rice to steam and finish cooking.
Carefully fluff up the rice to be able to find the cardamom pod and cloves to remove them.
For extra flavour, crack the cardamom pod with the bottom of a glass - this releases flavour.