2 cups basmati rice
4 tbsps. ghee or vegetable oil
6 cardamom pods
2 x 2" cinnamon sticks
2 medium onions, peeled, halved and sliced
2 medium tomatoes, peeled and chopped
1 pt chicken stock
1 tsp. salt
Wash the rice in several changes of water. Drain. Put into a bowl with water to cover and leave for 30 minutes. Drain well and leave in the strainer.
Heat the ghee or oil in a wide heavy pan over medium high heat. When hot add cloves, cardamom pods, cinnamon and fry for a few seconds.
Add onions and fry until brown, stirring continuously. Add tomatoes, and fry until they are light brown and turn soft and pulpy.
Put in the drained rice and fry gently for a minute. Turn the heat down a bit if the grains start to stick. Add the stock and salt and bring to a boil. Cover tightly, turn heat down to very low, using a heat diffuser if available, and cook for 25 minutes.