2 cups uncooked long grain or Basmati rice
1 onion, finely chopped
3 cardamom pods
2 stick cinnamons
1 teaspoon salt
Handful chopped fresh dhanya/coriander
Parboil the rice until half cooked.
Pour into a colander, rinse, leave the rice in the colander while preparing the onions.
Heat your saucepan over medium heat, add the butter, melt it, add the cardamom and stick cinnamon. Add the onions. Braise the onions until golden brown. Add the half-cooked rice, salt and a cup of water. Heat the rice until warmed through. Add the dhanya/coriander, stir with a fork to loosen the grains and turn off the heat. Leave the sealed saucepan on the stove; the retained heat will complete the cooking process and any water left will be absorbed leaving you with fluffy and tender kos.