2 cups basmati rice
4 cups water
4 kaffir lime leaves
1 tsp salt (optional)
2 tbsp ghee
1 white onion, finely chopped
2 cloves garlic, minced
1 tsp ground turmeric
2 cups basmati rice, thoroughly washed
1 L chicken stock or bone broth
Salt and pepper, to taste
Rinse the rice in a large bowl or under running water until the water runs clear. Drain thoroughly.
In a medium saucepan, combine the rice, water, and kaffir lime leaves. Bring to a boil over high heat.
Once boiling, stir briefly, cover with a tight-fitting lid, and reduce heat to low. Simmer for 12–15 minutes without lifting the lid.
Turn off the heat and let the rice sit, still covered, for 5–10 minutes. Remove the kaffir lime leaves, then fluff with a fork before serving.
Tip
Set the oven to 180°C fan forced (200°C conventional).
In an ovenproof saucepan, melt the ghee over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and sauté for another minute.
Stir in the turmeric, then add the washed basmati rice. Mix well to coat each grain in ghee and spices.
Pour in the chicken stock or bone broth. Season with salt and pepper and stir to combine.
Cover with a tight-fitting lid and bake for 25 minutes, or until the rice is tender and the liquid is fully absorbed.
Remove from the oven and let the rice sit, covered, for 5 minutes. Fluff with a fork before serving.
Tip
Medium saucepan with lid (for stovetop method)
Ovenproof saucepan or baking dish with lid (for baked method)
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