- 500g basmati rice
- 100g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 large sprig fresh thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 bay leaf
- 2 cinnamon stick
- 8 cardamom pod, split open
- 3 clove
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 4-6 thinly pared strips lemon zest
- 1l boiling chicken stock or water
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Preheat the oven to fan 160C/conventional 180C/gas 4. You will need a medium casserole with a lid. Rinse the rice well in a large bowl of water, then drain.
Melt two-thirds of the butter in the casserole and sauté the onion for about 5 minutes. Add the rice, stir well, then add the herbs, whole spices and lemon zest and cook for a minute. Now pour in the boiling stock or water and mix into the rice, along with 1½ tsp sea salt and ground black pepper to taste.
Cover and bake for 25 minutes. Leave to stand for 5 minutes, then remove the lid and fork through the remaining butter until the rice is fluffy and separated.