How to make
Make the last five spices into a little bundle, wrap it in gauze. Wash the rice, soak it for 15 minutes and drain it. Heat the butter in a large pan and fry all the vegetables, excluding the tomatoes, ginger and turmeric, in it. Leave to get braised over high heat for 4-5 minutes.
Add the rice, mix, and add the remaining ingredients + the bundle with spices. When the dish comes to a boil, lower the heat and cap the pot until the rice absorbs all of the water. Remove from the heat and leave it for 7-8 minutes, then pull the bag of spices and bay leaves out.
Serve on a hot platter with lemon slices.
