2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon black or yellow mustard seeds
1⁄2 teaspoon sea salt
1 1⁄2 cup basmati rice, well washed and drained
3 cups chicken or vegetable stock
Heat the oil in a medium saucepan. Add the onion, garlic, ginger, mustard seeds and salt. Cover and cook until the onion is very tender, stirring occasionally to prevent the ginger catching on the base of the pan. Add the rice and turn to coat in the spices. Add the stock and bring to the boil. Stir then cover tightly, reduce the heat to low and cook for 20 minutes without lifting the lid. A simmer mat is ideal for gentle cooking.
Remove from the heat and leave covered, for 10 minutes, before fluffing up the rice with a fork.