Step 1

Find a lidded dish that will fit in your microwave, or use a small Pyrex bowl on which a plate will sit snugly as a lid.

Step 2

Tip the rice and boiling water into the bowl, stir, cover, and microwave on medium for 9 minutes (if your microwave has power settings from 100% downwards, go for 80%).

Step 3

Leave it to stand for 10 minutes.

Step 4

Spread the rice out on a plate to cool while you get on with the rest of the recipe.

Step 5

Heat the butter on a low heat in a large saucepan and when it starts foaming, add the bay leaf, cardamom pods, cinnamon, cloves and cashew nuts.

Step 6

Stir-fry for 5-6 minutes, until the cashew nuts are golden brown.

Step 7

Spoon the cooled rice into the pan and gently stir on a low heat until it is coated in the spiced butter.

Step 8

Add the ground ginger, ground cumin and a big pinch of salt, then stir-fry for a further 2-3 minutes.

Step 9

Taste and adjust the salt as needed.

Step 10

Serve hot, either by itself, or topped with a softly cooked egg and spiced greens. If you don’t have a microwave, you can do this the traditional way

Step 11

Take a saucepan, fry the whole spices and cashew nuts in the butter as above, then add the raw rice and stir-fry it with the ground spices and a pinch of salt for 2-3 minutes.

Step 12

Add one and a half times as much water as rice by volume (so for 60g rice, 180ml water; for 100g rice, 250ml water) and bring it to the boil, then lower the heat to the minimum and cover with a tight-fitting lid.

Step 13

Let it cook for 13 minutes and do not take the lid off while cooking.

Step 14

Turn the heat off and let it stand (still covered) for 5 minutes.

Step 15

Then spread the cooked rice out on a plate to dry out for 5 minutes or so before eating.