Step 1

In a large pot over medium heat, heat up the olive oil before adding in the finely diced onions

Step 2

Sauté until the onions have softened

Step 3

Add the whole peppercorns, cloves, cardamom and cinnamon sticks and continue to stir for a few more minutes

Step 4

Add in the salt and the turmeric and continue sautéing for another minute

Step 5

Wash and rinse the basmati rice before adding it into the pot

Step 6

Stir gently for a few minutes, being careful not to break up the rice grains. Add the chicken broth (or water). Bring to a boil

Step 7

Once the surface of the rice is bubbling (which should take 3-5 minutes), cover with a tight fitting lid, reduce the heat to low and cook for 20 minutes undisturbed

Step 8

After 20 minutes, turn the heat off and open the lid. Fluff very gently with a fork or the back of a spatula. Cover and allow it to rest for 10 minutes

Step 9

Garnish with parsley, toasted almonds and raisins if desired before serving