- Step 1
Heat 1/4 cup of oil in a large non-stick saucepan over medium-low heat. Add onions. Cook for 10 minutes or until golden. Set aside.
- Step 2
Heat remaining 1 tablespoon of oil in saucepan over medium heat. Add cardamom, cinnamon, cloves, bay leaves and peppercorns. Cook for 1 minute. Add rice. Stir to combine. Add stock or water.
- Step 3
Cover with a lid. Bring to the boil. Reduce heat to low. Cook for 20 minutes or until rice has absorbed liquid. Remove from heat. Use a fork to stir to separate grains.
- Step 4
Remove bay leaves. Stir through onions. Serve immediately.