Rinse the basmati rice under cold water until the water runs clear, then drain.
In a large pot, heat the oil over medium heat. Add the onion and sauté until golden.
Add the mixed spices to the pot and sauté for another minute until fragrant.
Add the rinsed and drained rice to the pot, stirring to ensure each grain is coated in the oil and spices.
Pour in the broth, bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is cooked and all the liquid is absorbed.
Remove from heat andlet it sit for about 5 minutes, then fluff the rice with a fork. Serve the pilau hot, garnished with fresh herbs if desired.
Notes
Rinse the basmati rice before cooking. This removes the excess starch and helps the rice to be fluffy and separate after cooking.
Use a heavy-bottomed pot. This prevents the rice from burning or sticking to the bottom.
Don't skip the step of sautéing the onions and spices. This process, known as blooming, draws out the flavors and ensures they're evenly distributed through the rice.
The liquid to rice ratio is important. Too much liquid will make the rice mushy, while too little may leave it undercooked.
After the rice is cooked, let it rest for a few minutes before fluffing. This allows the moisture to distribute evenly, resulting in perfectly cooked, fluffy rice.