The best Indian rice - basmati pilaf

BASMATI PILAF

This would have to be my favorite rice for Indian curries

Serves five

2 tbsp black or brown mustard seeds
4 stems of curry leaves - Indian shops or Victoria street but omit if you cant find them
1 brown onion diced small
salt
2 cinnamon sticks
4 tbsp ghee or clarified butter or even just butter - no marg
500 grams good quality Basmati rice

-Boil 800ml water - the kettle is good for this
-Heat saucepan, add ghee then mustard and curry leaves till they pop and splatter
-Add the onion and cinnamon and fry till soft, 2 min, then add the rice and fry till hot and slightly colouring.
-Pour in the measured water, careful as it'll bubble a lot here, and place on a very low heat with a lid on for 15 minutes.
-When done run a fork through (smells good doesn't it) and put the lid back on to keep warm

-can be easily reheated in the microwave