4-6 servings
Source: Indian, Shehzad Husain & Rafi Fernandez, Hermes House
Wash the rice twice, drain and set aside in a sieve (strainer).
Heat the butter and oil in a medium saucepan. Lower the heat and throw in the bay leaf, peppercorns and cardamoms, and fry for about 30 seconds. Add the rice, salt, sultanas, and flaked almonds. Stir-fry for about 1 minute, then pour in the water. Bring to the boil, then cover with a tightly-fitting lid and lower the heat. Cook for 15-20 minutes.
Turn of the heat and leave the rice to stand, still covered, for about 5 minutes before serving.