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Ingredients

  • 75g butter
  • 3 large onions, halved and sliced
  • 4 cloves garlic, sliced
  • 2 cinnamon sticks
  • 6 cloves
  • 1 tsp turmeric
  • 500g basmati rice
  • 900ml vegetable stock
  • for deep frying oil
  • 4 tbsp flaked almonds, toasted

Method

  • STEP 1

    Melt the butter in a large, wide pan and cook half the onions and all the garlic until soft and golden. Add the spices and cook for a couple of minutes. Add the basmati and stir until coated. Pour in the stock. Turn the heat down to a simmer then cover and cook for 10-15 minutes, or until all the stock has been absorbed and the rice is tender.

  • STEP 2

    Meanwhile, heat a 2cm-layer of oil in a pan and deep-fry the remaining onions until crisp. Scatter the almonds and crisp onions over.

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