Pulao

(Indian aromatic rice)

Yield: 4-6 servings

Place the rice in a large bowl and rinse in 3-4 changes of water until the water runs fairly clear. Fill the bowl with water to cover the rice by 1" and let soak for 20-30 minutes. Drain well and set aside.
Heat the oil or ghee in a large saucepan over medium heat. Add spices and stir till fragrant, about 20-30 seconds. Do not burn. Stir in the onion and sauté till translucent. Add the drained rice and stir till all grains are coated with the oil or butter.
Stir in the stock or water and bring to a boil. Turn heat to lowest setting, cover tightly and simmer for 16-18 minutes. Remove from heat and let set, covered, another 5-10 minutes. Remove lid, fluff rice with a fork and serve.

Common long-grain rice may be substituted if basmati is not available. The soaking step can then be eliminated.
Use whole cloves and cardamom pods if you like. None of the spices is by itself essential, so use what you have. You can also add a pinch of saffron to the cooking liquid.
Add 1 cup of chopped assorted vegetables with the stock or water if you like: peas, cauliflower, carrots, green beans.
Add a couple tablespoons of toasted almonds or cashews and some raisins with the stock or water for a Kashmiri-style pulao.

Pulao is a way of cooking rice that was adopted from the Persians and their rice polows. This style of first sautéing then boiling the rice is also known as the pilaf, or pilav, method.
Their are hundreds of variations of this basic dish. As long as you follow the basic method and proportion of 2 parts water to 1 part rice, feel free to experiment.
This way of preparing rice is also popular in Kenya, where it was imported by Indian immigrants. It is a must at special occasions.