cloves
2 black cardamom pods
1 (3-inch [7.5-cm]) cinnamon stick
½ large yellow onion, peeled and thinly
sliced (1 cup [150 g])
2 cups (380 g) uncooked white basmati
rice, washed
½ teaspoon coarse sea salt
4 cups (978 mL) water
- In a heavy, deep, wide pan, heat the
oil over medium-high heat. - Add the cumin, cloves, cardamom,
and cinnamon and cook until the seeds
sizzle, about 30 seconds. - Add the onion. Cook until browned,