Instructions

1. 1

   Heat the oil in a large pan over a medium heat. Add the mustard seeds and fry for 1 minute, shaking the pan, until they begin to pop.

   
   

2. 2

   Add the butter and onion, and fry, stirring frequently, for 5 minutes, or until the onion is golden. Add the cardamom pods, ground coriander, and rice, and cook, stirring, for 1 minute.

   
   

3. 3

   Pour in the stock, bring to the boil, cover, and simmer for 10–12 minutes, or until the rice is tender and has absorbed the liquid.

   
   

4. 4

   Transfer to a warmed serving bowl, and serve hot, with the coriander sprinkled on top.