Aromatic Rice-Palau the Pakistani way

Ingredients

• 2
  
  cups Basmati
  
• 4
  
  tablespoons oil, preferably sunflower
  
• 1
  
  medium-sized onion, sliced paper-thin
  
• 1/2
  
  teaspoon salt
  
• 1
  
  black cardamom (available at Indo-Pak stores)
  
• 1
  
  teaspoon cumin seeds
  
• 6
  
  whole cloves
  
• 1
  
  teaspoon black pepper corns
  
• 1
  
  cinnamon stick
  
• 5
  
  cardamom pods
  
• 1
  
  bay leaf (fresh or dried)
  
• 3
  
  cups hot water
  

Directions

1. You will need a heavy-bottomed pan for this dish to prevent the rice from scorching, (or you could use a non-stick pot). Heat oil on medium-heat and add onions. Allow onions to caramelise- they should turn very dark brown and golden. You may need to add a few more drops of oil as the onions caramelise. Don’t be afraid to let the onions darken a great deal. This is what will give the finshed product it’s golden hue.
2. Next saute the spices to draw out their aromas: add the black cardamom, cumin seeds, cloves, black pepper corns, cinnamon stick, cardamom pods and bay leaf and sauté for 3-5 minutes, till fragrant.
3. Reduce the heat to low and add the rice, salt and hot water (not boiling).
4. Give it a whirl and place a tea towel and lid on top, to prevent the steam from escaping. (My mother would often place a brick on top.)
5. Let it simmer on low heat for 18-20 minutes. (If using an electric burner, you may wish to transfer the pot to a burner on low heat, as the coil takes time to cool down and may scorch the rice).
6. Allow the rice to rest for 15 minutes before decanting it with a wide-rimmed spatula or teacup saucer.