Directions
Heat oil or butter in a heavy saucepan over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cardamom and peppercorns and sauté until the cumin seeds are golden brown and you can smell the aroma of the spices. Add the onions and cook until golden brown. Add the rice and gently sauté for 1 minute until well mixed. Pour in the stock or water and simmer, uncovered, until most of the liquid has been absorbed. Add salt to taste. Reduce heat to low, cover and steam 12 to 15 minutes. Remove from heat and leave covered another 15 minutes.
REMOVE cinnamon stick pieces and bay leaf before serving.