Tip 300g rice into a large bowl and cover with cold water. Whisk until the water goes cloudy (this is the starch). Drain through a sieve, then tip back into the bowl and cover with more fresh water. Whisk again and drain. Cover with fresh water and whisk again, then drain one last time and tip back into the bowl. Cover with fresh water and set aside to soak for 30 mins.

Peel and finely chop the onion. Fill and boil your kettle.

Place a medium-sized pan on a medium heat. Add 50g butter and 1 tbsp oil. Swirl to melt the butter. Add the cardamom pods, cumin seeds, bay leaves, cinnamon stick and turmeric. Stir well and sizzle for 30 secs.

Add the onion to the pan and stir well. Season with salt and pepper. Fry, stirring often, for 15 mins till the onion is soft and golden. Don’t let the onion brown too much — turn the heat down and add a splash of water if it’s too dark. While the onion fries, drain the rice through a sieve and rinse with cold water.

Tip in the rice and stir well to mix. Pour in 600ml hot water from your kettle. Add an extra pinch of salt and turn up the heat. Bring to the boil. When the water is boiling, pop a lid on the pan and turn the heat down to very low. Gently cook for 8 mins till the water has been absorbed and the rice is tender. Take off the heat and set aside, lid on, for 5-10 mins to steam. This will finish cooking the rice.

To serve, transfer the rice to a dish, removing the whole spices if you spot them. Serve warm.