Instructions
1. Wash the basmati rice through a few rounds of cold running water until the water runs clear. Then, place in a bowl and soak for 2 hours in fresh cold water. When ready to cook, drain the soaked basmati rice and set aside.
2. Heat oil over a medium-high heat in a heavy-based pan with a lid. When the oil is hot, add the cardamom pods, cassia bark, cloves and bay leaf to the pan. Once the spices begin to sizzle and pop, which should be in a matter of seconds, use a slotted spoon to remove them from the pan. Place them on a plate and set aside.
3. Add the onion rings to the pan with spiced oil and fry gently, stirring occasionally until golden brown and caramelised. Using a slotted spoon, remove the onions from the pan, leaving as much of the oil as possible. Place on a plate to drain.
4. Put the kettle on to boil while continuing to cook.
5. Add the mustard seeds to fry until they pop, then add the cashew nuts and curry leaves. Add 1 tbsp of vegetable oil to remaining oil if there isn’t enough to fry cashnew nuts and spices.
6. Immediately add the soaked rice and ground turmeric to the pan, stirring for 1 minute to coat the rice in the spice-infused oil. Cover the rice with 600ml boiling water from the kettle.
7. Return the fried whole spices and caramelised onion rings set aside to the pan in the rice water. Add the salt. Cook uncovered over a medium-high heat until the water is nearly absorbed by the rice, for approximately 4 minutes.
8. Once most of the water has been absorbed, add half the lemon zest slivers. Cover the pan with the lid, lower the heat and simmer for 15–20 minutes.
9. Once the rice is cooked, pour the lemon juice into the rice and mix using a fork to lift and separate the grains
10. To serve, garnish the rice with the remaining lemon zest slivers, and fresh slices of lemon, if desired.
