Ingredients

• 225g/8 oz basmati rice, rinsed well

• 1 small onion, finely chopped

• 1 garlic clove, crushed

• 30ml/2 tbsp vegetable oil

• 5ml/1 tsp fennel seeds

• 15ml/1 tbsp sesame seeds

• 2.5ml/1/2 tsp ground turmeric

• 5ml/1 tsp ground cumin

• 1.5ml/1/4 tsp salt

• 2 whole cloves

• 4 cardamom pods, lightly crushed

• 5 black peppercorns

• 450ml/1/4 pint chicken stock

• 15ml/1 tbsp ground almonds

• fresh coriander sprigs, to garnish

Serves 4

Method:

1. Soak the rice in water for 30 minutes. Heat the oil in a saucepan, add the onions and garlic, then fry them gently for 5-6 minutes, until softened.

2. Stir in the fennel and sesame seeds, the turmeric, cumin, salt, cloves, cardamom pods and peppercorns and fry for about 1 minute. Drain the rice well, add to the pan and stir-fry for a further 3 minutes.

3. Pour on the chicken stock. Bring to the boil, then cover with a tight-fitting lid, reduce the heat to very low and then simmer gently for 20 minutes, without removing the lid, until all the liquid has been absorbed.

4. Remove from the heat and leave to stand for 2-3 minutes. Fluff up the rice with a fork and stir in the ground almonds. Garnish with coriander sprigs.

Notes: Soak the rice for 30 minutes in cold water before cooking, if you have time.