1 - Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.

2 - Stir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.

3 - Tip in 450g basmati rice and stir until it is all well coated in the spicy butter.

4 - Pour in 1 litre chicken or fish stock, add ½ teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan.

5 - Cover with a close-fitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.