Serves 4
2 tablespoons oil
4 bruised cardamon pods
1 cinnamon stick
3 whole cloves
6 black peppercorns
grated rind of an orange
2 cups Basmati rice
4 cups boiling water
3 tablespoons sultanas
3 tablespoons toasted flaked almonds
Warm oil in a saucepan with a tight-fitting lid, add cardamon pods, cinnamon, cloves, peppercorns and orange rind. Cook for one minute. Add rice and stir over heat until all the rice is coated with oil. Add boiling water, put lid on to saucepan and turn heat very low. Leave for 30 minutes. Gently fold in sultanas and almonds. Serve.