A traditional rice cooked in a flavoured broth, often served with meat and fish.
Wash the rice well. Crack the cardamon and slice the chilli thinly.
Place the rice in a saucepan and cover with the water (1 and a half times the quantity of rice).
Add the cinnamon stick, cracked cardamom pods, butter, saffron and salt. Bring the saucepan to the boil. Once boiling, reduce the heat to a simmer and cover with a lid. Cook the rice for 10-12 minutes or until all of the liquid has been absorbed.
Remove the pan from the heat and allow the rice to finish cooking away from the heat. Break the rice up with a fork just before serving with the curry. Serve with the sliced chilli on top.
«The best rice to use for this is basmati however you can also use other types of long grain rice. »