275g/10oz basmati or other long-grain rice, washed and soaked in cold water for ½ -1 hour
2 tbsps ghee or 3 tbsps cooking oil
1 tsp fennel seeds
1 tsp salt
520ml/18fl oz water for basmati rice or 570ml/1 pint for other long-grain rice
Drain the rice and set aside. Heat the oil or ghee over a medium heat and fry the fennel seeds until they are brown. Add the water to the pan and bring to the boil. Cover and simmer for 12 minutes for basmati rice and 15-18 minutes for long-grain rice without lifting the lid. Leave undisturbed, off the heat, for 10 minutes before serving.