Pulao rice

Method

1. If using the oven for the final stage of cooking the rice, preheat it to 200°C.
2. Heat the ghee or oil in a flameproof casserole dish over a medium heat on the stovetop.
3. Add the cardamom pods, cloves, cinnamon and rice and stir to mix through and coat every rice grain with the ghee or oil. Pour in 375 ml hot water, then add the salt and stir. Bring to a boil.
4. Reduce the heat to low, cover and cook the rice on the stovetop for about 20 minutes. Do not uncover or stir to ensure that the rice cooks evenly and does not break up. Remove from the heat and rest, still covered, for 10 minutes before serving. (This allows the rice grains to plump up to their maximum length.)
5. Alternatively, cover the dish with foil once it has come to the boil, then put in the oven and cook for about 25 minutes. Remove the dish from the oven but do not remove the foil, and rest the rice for 10 minutes before serving.