Indian spiced rice like in an Indian restaurant

Ingredients for 2 servings:

• 140 g basmati rice or other long grain rice
• 1 tbsp clarified butter or oil
• 2 cloves, whole
• 2 cardamom pods
• 1 bay leaf
• ¼ tsp turmeric powder
• some salt
• n. B. water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian

Crush the cardamom pods and cloves in a mortar and pestle to release their aroma more quickly. Heat the clarified butter in a pan and add the cloves, cardamom, and bay leaf for about 1 minute. Then add the rice to the pan and fry briefly (about 2 minutes). Next, add 1-2 pinches of turmeric. Then pour in a little water. Not a lot, just enough to prevent the rice from burning. Add a pinch of salt (better too little than too much). After about 14-15 minutes, the water should be completely evaporated. Top up a little if necessary, as the rice must not burn. If desired, add some ground pepper afterward. Don’t over-salt!