Perfectly fluffy and fragrant Indian restaurant style pilau rice!
Rinse the basmati rice two or three times in fresh water until the water runs clear. Drain thoroughly and set aside.
Heat the oil in a pot over a medium heat. Fry the chopped onion until soft (around 3 minutes). Add the cumin, turmeric, salt, cloves, cardamom, bay leaf and cinnamon and stir-fry for 1 minute. Add the washed and drained rice and stir well until the rice is evenly coated with the oil and spices.
Cover with 225ml fresh water. Bring to the boil, cover with a tight fitting lid and reduce the heat to the lowest possible available. Cook for 12 minutes. Remove from the stove top but keep the lid on and let the rice rest for another 10 minutes. Mix well once more to fluff up the rice and serve alongside your favourite curry dishes.