Summary

Ingredients

• 200 g basmati
• 300 ml water
• 1 stick cinnamon, approx. 2 cm
• 0.5 ½ leaf bay leaf
• 2 cardamom pods
• 1 clove (s)
• some oil
• 0.5 teaspoon ½ salt

Print Recipe Pin Recipe

Instructions

1. Put the rice in a saucepan and wash thoroughly with water. Drain the water and wash the rice again with fresh water. Repeat the process until the water remains clean. Then soak in cold water for 15-20 minutes.
2. Drain the water with the rice in a sieve. Pour the 300 ml of water into a saucepan and bring the water to a boil. Add rice, salt, oil and the spices to the boiling water and let it cook for about 10 minutes. If necessary, a little hot water can be refilled.
3. Take the saucepan off the stove, place a pan on the hot plate and place the saucepan in the pan. Covered with a tea towel or a lid, the rice can swell a little bit more care, the rice should not stick to the bottom. When the rice is good, the hotplate can be turned off and the rice fluffed up with a fork. Remove the spices before serving.
4. It is best to start preparing an hour before serving.