• In a medium bowl, wash the rice in cold water then drain through a sieve. Repeat two more times then set the drained rice aside.
  380 g basmati rice

Stove Method

• Place a medium saucepan over medium-low heat and add the olive oil. Once hot, add the onion and garlic and fry for 2-3 minutes or until the onion is softened.
  2 tablespoon olive oil, 1 small onion, 2 cloves garlic
• Add the cumin, chilli powder, salt and the washed rice. Stir to combine then allow the rice to toast in the pan for around 30 seconds.
  1 teaspoon ground cumin, ¼ teaspoon cayenne or ancho chilli powder, ¼ teaspoon flaky sea salt
• Add the 710ml (3 cups) of hot vegetable stock/broth and tomato puree. Stir to combine and bring to a simmer. The moment the pan begins to simmer, reduce the heat to the lowest setting and cover the pan with a tight fitting lid. Allow the rice to cook this way for 15 minutes.
  710 ml hot vegetable stock/broth for stove method, 2 tablespoon tomato puree
• Once 15 minutes are up, remove the lid, do not stir the rice but place a tea towel over the top of the pan to form a seal and cover again with the lid.
• Leave the rice to steam for another 20 minutes.
• Remove the lid and fluff up the rice with a fork. Add the coriander and stir through before serving.
  Fresh coriander

Instant Pot and Rice Cooker Method

• Set the instant pot to sauté mode on low heat and add the olive oil. Once hot, add the onion and garlic and fry for 2-3 minutes or until the onion is softened.
  2 tablespoon olive oil, 1 small onion, 2 cloves garlic
• Add the cumin, chilli powder, salt and the washed rice. Stir to combine then allow the rice to toast in the pan for around 30 seconds.
  1 teaspoon ground cumin, ¼ teaspoon cayenne or ancho chilli powder, ¼ teaspoon flaky sea salt
• Add the 530ml (2 and ¼ cups) hot vegetable stock/broth and tomato puree. Stir to combine. Cancel sauté mode and seal the top of the instant pot with the lid, making sure the valve is set to “seal”.
  710 ml hot vegetable stock/broth for stove method, 2 tablespoon tomato puree
• Set to pressure cook for 4 minutes on high pressure. After 4 minutes, release the pressure manually.
• Once all the steam has stopped being released, remove the pot from the instant pot machine and set aside on a heat-proof surface with the lid still on.
• Leave the rice to steam this way for a further 7 minutes.
• Remove the lid and fluff up the rice with a fork. Add the coriander and stir through before serving.
  Fresh coriander