Perfect Pullau Rice - By Absorption

1. Rinse the rice briskly with fresh cold water until most of the starch is washed off.
2. Measure 425ml water and bring it to the boil.
3. Choose a saucepan or a casserole pot with a lid, with capacity at least twice the volume of the strained rice.
4. Heat the ghee in it, then add all the spices except the saffron, and stir-fry for 30 seconds.
5. Add the cold water, rinsed rice and gently stir-fry, ensuring the oil coats the rice, and it heats up.
6. Then add the boiling water and gently stir in well.
7. As soon as it starts bubbling put the lid on the pan and reduce heat to under half. Cook for 8 minutes, but turn the heat right down after all the water has seemed to have disappeared, which, to save you looking is after 5 minutes or so.
8. After 8 minutes, check it for dryness, cooking on a wee while if needed. When it is as you like it, turn off the heat.