Collect together your equipment (see Recipe Notes below) and ingredients.

Prepare the onion and garlic - I do this in a mini food processor or you could chop by hand

Crush the cardamom pods.

Heat the oil in a cast iron casserole dish over a moderate heat and add the chopped onion.

Cook, stirring from time to time, for 5 minutes until the onion is soft and slightly caramelised.

Add the garlic continue to cook for a further minute.

Meanwhile wash the rice, either by running water through a sieve or put it in a jug, fill with water, stir the rice, drain and repeat until the water looks clear. This normally takes around 5 washes, although it will never be perfectly clear.

Add the spices and seasoning to the onion and garlic and cook for another minute or until aromatic.

Add the rice to the onion and stir well.

Now add the water and stir to mix. Bring to a simmer over a moderate heat.

When it starts to simmer, put the lid on and turn the heat down to low. Cook for 15 minutes without removing the lid – no peeking!

After 15 minutes take it off the heat and leave with the lid on (still no peeking) for a further 10 minutes. Your rice will now be perfectly cooked.

Fluff the rice with a fork and remove any whole spices.

Serve and enjoy.