Instructions
1. Wash the rice through cold running water until the water runs clear. Soak the rice in fresh cold water. Set aside for at least 2 hours.
2. Soak the pistachios in a bowl of cold water for 1 hour.
2. Heat the ghee (or unsalted butter) in a pan and add the cardamom, cinnamon, cloves and bay leaf. Stir-fry for a few seconds, then remove and set aside on a plate, keeping as much ghee (or unsalted butter) in pan as possible.
3. Boil 600ml of water in a kettle while continuing to cook for later.
3. Drain the pistachios and dry on kitchen paper. Then, add the pistachios to the spiced ghee and cook for a few seconds before removing pistachios with a slotted spoon and set aside for later.
4. Add the chopped onion to the pan and cook until caramelised and golden brown. Then, add the boiled water from kettle, followed by the fried spices and the rind of one of the orange. Immediately remove from heat.
5. Drain the soaked rice and spread on kitchen paper to remove the excess liquid.
6. Juice one orange and cut the other for garnishing.
6. Add the rice to the pan of hot water, followed by adding salt. Bring back to the boil and cook, uncovered, over a medium-high heat until nearly all water has been absorbed, which should take about 4 minutes.
7. Then, lower the heat and cover the pan to cook for five minutes.
8. To serve, gently stir in the orange juice and decorate the rice with orange pieces and pistachios.
