The ULTIMATE yellow Middle Eastern Rice

Instructions

1. Wash your Basmati rice, 3-4 times until the water runs clear.
2. Peel and dice your Onions into a medium-small dice
3. Deseed and dice your tomatoes into small pieces
4. Slice your chili into small pieces
5. Add your Butter and Oil to a pot on medium heat
6. Once melted, add the diced onion, mince the garlic cloves, and add-in
7. Saute for about 5-7 minutes until the onions have softened and wilted. Do not let the onions brown
8. Add your Green Chilli and diced Tomatoes as well as the Black Limes, Cardamom, Cloves, and Bay Leaves. Mix well and saute for 3-5 minutes
9. Once the tomatoes have softened add the Salt, Black Pepper, and Turmeric. Add the rice in and stir to combine.
10. Add your lemon juice to the pot, then add enough stock to barely cover the rice. Top up with water if required.
11. Turn the heat up to high and bring the pot to a boil. As soon as it boils cover with a tight-fitting lid and turns the heat down to your second lowest setting. Allow it to steam for about 20 minutes
12. When 20 minutes are up, remove the lid and fluff your rice up with your fork. Place the lid back on and allow it to simmer for 2 more minutes
13. When the 2 minutes are up your rice is ready to be served.