1tbsp olive oil
knob of butter
1 small onion, finely chopped
4tsp cumin seeds
1tsp ground coriander
6 - 8 dried kaffir lime leaves
500g basmati rice
1100ml vegetable stock
Heat oil and butter on the hob in an ovenproof pot which has a lid.
Soften the onion until it just begins to colour.
Then add the cumin seeds and coriander and cook for a minute more.Stir in the rice then pour in the stock and the lime leaves.
Season and bring to the boil before placing the lid on top.
Cook at 190C/ Gas 5 for about 15 minutes until the liquid has been absorbed.
Remove from the oven and fluff up with a fork.
Lovely served with Thai Green Tofu Curry
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