Step 1

Pour the oil into the bottom of the Instant Pot cooking pot. Set the machine onto the low sauté function. Crack the cardamom pod in a pestle and mortar or on a chopping board with the side of a heavy knife. Add the cardamom, turmeric and cumin to the oil and fry for a minute until fragrant.

Step 2

Add the finely chopped onion along with the spices and cook with them until soft.

Step 3

Add the rice and stir until it is coated with the spice and oil mixture

Step 4

Pour over the stock, add the bay leaves and cinnamon stick and give a quick stir. Add a little salt.

Step 5

Programme the Instant Pot to cook on high pressure for 3 minutes with the keep warm function switched on.

Step 6

Once cooked allow a natural pressure release (NPR) for 18 minutes. The rice will have absorbed all the liquid.

Step 7

Fluff with a fork before serving.