Indian Rice Pilau

1½ cups basmati rice
6 cardamom cloves
1-2 cinnamon sticks
1 star anise
1 tsp mustard seeds
1 tsp cumin seeds

2¾ cups water
1 tsp salt
½ tsp turmeric

In a medium pot, sauté first 6 ingredients with 1-2 Tbsp canola oil, stirring constantly. When most of the rice turns from translucent to white add the water and bring to a boil. Add the turmeric and salt, reduce to a simmer, cover and cook for 15 minutes. Remove from heat and allow to rest covered for another 5 minutes. During this resting period I like to put a clean tea towel under the pot cover – this seems to absorb a lot of moisture making the rice kernels firm and individual.

Carefully remove the cinnamon, star anise and all the cardamom cloves (count them!). They should all be resting on the surface of the rice. Fluff the rice and serve.