Serves 4

225g/ 8 oz /generous 1 cup basmati rice, washed and soaked for 20-30 minutes
45ml /3 tbsp vegetable oil
20ml /4 tbsp granulated sugar
4-5 green cardamom pods, bruised
2.5cm /1 in piece cinnamon stick
4 cloves
1 bay leaf, crumpled
1/2 tsp salt
475ml / 2 cups hot water

Put the basmati rice in a colander and leave to drain.
In a large pan, heat the vegetable oil over a medium heat. When the oil is hot, add the granulated sugar and wait until it is caramelized.
Reduce the heat to low and add the spices and bay leaf. Let sizzle for about 15-20 seconds then add the rice and salt. Saute gently, stirring, for 2-3 minutes.
Pour in the water and bring to the boil. Let it boil steadily for 2 minutes; reduce the heat to very low. Cover the pan and cook for 8 minutes.
Remove the rice from the heat and let it stand for 6-8 minutes. Gently fluff up the rice with a fork and transfer to a warmed dish and serve.