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1
Heat the oil in a large saucepan over medium-high heat.
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2
Add the mustard seeds and cook for 1 minute, shaking the pan often, until they begin to pop.
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3
Reduce the heat to medium.
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4
Add the onion and butter and cook, stirring often, for 5 minutes, or until the onion is golden.
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5
Add the rice, cardamom, coriander, and rice and stir for 1 minute, until rice is coated.
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6
Stir in the stock and salt, increase the heat to high, and bring to a boil.
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7
Reduce the heat to medium-low and cover.
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8
Simmer for about 17 minutes, or until the rice has absorbed all the liquid and is tender.
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9
Transfer to a warmed serving bowl.
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10
Sprinkle with the cilantro.
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11
Variation: Persian-style Rice
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12
Cook as above, replacing the onion and spices with 1/2 tsp salt.
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13
Tip the rice out of the pan and keep warm.
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14
Wipe out the pan, and, while still hot, brush with 2 tsp oil and dot with 1 tbsp butter.
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15
Line with a layer of thinly sliced raw potato.
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16
Return the rice to the pan and dot the surface with another 1 tbsp butter.
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17
Place a clean kitchen towel on top of the pan, replace the lid, and cook on the lowest heat for 45 minutes, or until the potato is cooked and slightly crisp.
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18
Turn off the heat but do not remove the lid.
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19
Let stand for up to 2 hours before serving.
