From Jenn Purnell
- 2 ½ Tbsp canola oil
- 4 cloves
- 4 cardamom pods
- 4 peppercorns
- 1 bay leaf
- 1 onion, sliced
- 2 cups long-grain rice
- 1 Tbsp ground coriander
- ½ tsp ground cinnamon
- 3 cups beef or chicken broth
- 1 Tbsp brown sugar
Directions:
Heat the oil at medium, fry whole spices for a few seconds and add the onion rings. Cook until the onions are light brown. Add the rice and ground spices, cooking for a few minutes.
Add the broth and cook on low for 15 minutes.
Add the brown sugar, stirring quickly, then put the tight lid back on immediately! Cook another 15 minutes, or until the rice is done.