Step 1

Using a pestle and mortar, pound the coriander seeds into a coarse powder. Add the cardamom pods and grind until the husks split and the seeds are lightly crushed. Add the cumin, cloves, cinnamon and bay and pound very lightly for a few seconds, to mix.

Step 2

Melt half the butter in a sauté pan or wide-based saucepan over a medium heat. Fry the onion and garlic for 5 minutes, or until softened, stirring regularly. Sprinkle in the turmeric and mustard seeds, plus all the ingredients from the pestle and mortar. Fry gently for 2 minutes, stirring.

Step 3

Mix in the rice to coat it in the buttery spices. Add the stock and a good pinch of black pepper. Add a pinch of salt if needed (stock from a cube will already contain salt).

Step 4

Stir well and bring to the boil. Give a final stir then cover the pan with a tight-fitting lid. Reduce the heat to its lowest setting and cook for 15 minutes.

Step 5

When the rice is cooked, cut the rest of the butter into small pieces. Remove the pan lid and dot the butter over the hot rice. Leave to melt for a few seconds, then quickly fluff up the rice using a fork, taking care not to break up the grains.

Step 6

Replace the lid and leave to stand for 5 minutes before serving. (Warn your guests not to eat the cardamom, cinnamon or any whole cloves.)