Fry half a tsp cumin seed and a tsp black mustard seed in oil and when the mustard seeds stop popping throw in a chopped onion and stir. Cook gently until soft then add a large mug of rice and stir again.
Add half a tsp turmeric, a cinamon stick and a few cadamon pods and stir so the rice is evenly distributed across the pan. No heaps this time. Top up with boiling water until the water is about half an inch above the surface of the rice.
Stir the rice and return the water gently to the boil
Cover and reduce the heat to very low. Cook for 10 minutes with the lid on
DON’T lift the lid. After 10 minutes turn off the heat and leave for a further 10 minutes.
It’s done!
You can actually leave it for longer than 10 minutes now because all the water has been absorbed.
Fluff it up with a fork and serve with the chicken Korma. YUM