Ingredients

350g dried basmati rice

Low-calorie cooking spray

1 small onion, finely chopped

¼ tsp turmeric

3 cardamom pods

1  heaped tsp cumin seeds

2  dried bay leaves1 vegetable stock cube

Method                                                     

1.           Rinse the rice in cold water and drain well.

2.           Spray a deep, lidded, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and cook for 5 minutes or until softened. Flatten the cardamon pods with the back of a knife and add to the pan along with the cumin seeds, bay leaves and ½ tsp fine sea salt and stir for 1 minute.

3.           Add the rice and stir until the grains are coated in the spice mixture. Crumble in the stock cube and stir in 550ml boiling water. Cover, reduce the heat to low and cook for 10 minutes. Remove the pan from the heat and leave to stand for 10 minutes, without lifting the lid.

4.           Fluff up the rice, discard the bay leaves and cardamom pods and serve hot with your favourite curry. Enjoy!