Ingredients
40g butter  
1 tsp cumin seeds  
1 cinnamon stick, broken into 2 
8 green cardamom pods, shell cracked  
8 cloves  
1 tsp ground turmeric
320g basmati rice 
Salt

Method
Wash the rice and put into a small saucepan of boiling water along with ½ tsp of the cumin seeds, half of the cinnamon stick, 4 cardamom pods, 4 cloves and the turmeric and stir. Cook for 10-12 minutes on a medium high heat until the rice tastes cooked and is not at all chalky.

Meanwhile, when the rice is almost done, melt the butter and add the remaining spices, cook for 30 seconds until fragrant. 

Turn off the rice and drain. Put the rice back into the pot and mix through the spiced butter. Cover with a tea towel and leave for 2-3 minutes before fluffing up the rice and serving it.

- Adapted from The Spice Routes by Chris and Carolyn Caldicott