Ingredients

• 2 pounds basmati rice
• 2 tablespoons ghee (clarified butter)
• 1 sprig fresh parsley
• 1 cinnamon stick
• 1 clove
• 1 pod cardamom
• 6 1/2 cups water
• 1 (10.75 ounce) can tomato puree
• salt to taste

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Instructions

1. Place rice in a large bowl and cover with water. Let soak, 5 to 10 minutes. Drain.
2. Combine ghee, parsley, cinnamon stick, clove, and cardamom in a large skillet. Heat over medium-low heat until ghee melts and smells fragrant, about 5 minutes.
3. Combine rice and ghee mixture in a rice cooker. Cover with water. Seal cooker and cook rice according to manufacturer's instructions. Pause cooking a quarter of the way through; stir tomato puree and salt into the rice. Continue cooking until rice is tender and liquid is absorbed. Discard whole spices before serving.