Ingredients

Rice

• 300g basmalti rice
• 40ml extra virgin oil
• 1 tsp cumin seeds
• ½  tsp salt

Masala

• 3 fresh chillies
• 2 cloves garlic
• 90g fresh coriander

Method

• Put all the ingredients for the masala into a blender and whiz until a fine masala paste. 
• Rinse the rice twice in warm water, then drain.  Heat the oil in a pan for a minute on medium heat, then add cumin seeds.  Keep an eye on them and when they start to brown tip in the rice, masala paste and salt and add 900ml of boiling water and stir gently.
• Bring to a boil, and then reduce to a medium heat and cook uncovered for 6-8 minutes stirring occasionally until almost all the water has evaporated and the rice starts to look dry.  Put a large piece of foil over the top of the pan and place the lid on to of it to create a seal,  and steam the rice so that it becomes fluffy.
• Reduce the heat to the lowest setting and cook for a further 7 minutes.  Remove from the heat and leave to rest, covered for at least 5 minutes; 20-30 mins works.
• When you remove the foil the rice should be perfectly cooked.  Gently run the spoon through it to loosen the grains and serve immediately with yoghurt.