400g basmati rice wash and drain
1 pinch saffron
1 litre boiling water
1/2 cinnamon stick
1/2 tsp cardamom seeds
1/2 tsp cumin seeds
1 pinch chilli flakes
1 tbsp sunflower oil
2 onions, chopped – plus an extra 3 onions sliced, for frying for garnish
1 tbsp chopped coriander
Preheat the oven 190C.
Wash the basmati rice and leave to drain in a sieve.
Put the saffron in a small bowl and take 2 tbsps of the boiling water and pour it over the saffron and leave to sit for 10 minutes.
Dry fry the spices for a minute until fragrant, decant into a bowl.
In a large frying pan, fry the onion in the sunflower oil until golden brown. In a deep metal roasting tray mix together the rice, chopped fried onion with the spices and salt. Pour the boiling water & saffron water over the rice. Cover the tray tightly with foil and put into the oven for 30-40 minutes.
Fry the sliced onion until golden brown for the topping.
Check the rice is cooked and all the water has been absorbed
Put into a serving bowl and mix through the fresh coriander
Top with extra crispy fried onions for garnish