Basmati Rice

cooked by the absorption method

This is the best method for cooking rice to accompany curries.


  • 1 small onion, peeled and finely chopped
  • 2 tbsp ghee or clarified butter
  • 1 tsp salt
  • 2 tbsp ground cumin
  • 4 cloves and the seeds of 3 cardamom pods
  • 10 oz / 280 g basmati rice
  • 1 pt / 570 ml water


Fry the onion in the ghee or butter in a heavy saucepan, and when golden brown, add the salt and spices. Continue frying for a few minutes, without burning. Stir in the rice until well coated with the ghee or butter. Pour in the water, bring to the boil, cover with a tight-fitting lid, and cook over the lowest heat possible for 30 minutes, or in a preheated oven at 180°C / 350°F / Mark 4 for about 25 minutes.