1. Heat the oil in a large pan and cook half the onions over a fairly high heat for about 10 minutes until crisp and lightly brown. 2. Drain on kitchen paper and set aside, leaving just a coating of oil still in the pan. 3. Add the remaining onions to the pan with the cinnamon, cumin, cardamon and star anise and cook gently for 5 minutes orso until the onions are golden. 4. Add the rice, cook for 1 minute and then add 1 Ltr of water and the salt. 5. Bring to the boil, cover and cook over a low heat for 12 minutes until the grains are tender and water has been absorbed. 6. Remove from the heat and leave to stand, covered, for 5 minutes, then transfer to a serving dish and scatter over the fried onions and corriander leaves; serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
