This is my grandmother Thathi’s recipe, and it’s one of my absolute favourites. With just a handful of ingredients and very little hands-on time, you’re left with a pot of rice with the most incredibly complex scent and flavour. I’m happy to eat a bowl of this by itself, but it also works beautifully with a chickpea curry or fried aubergines. If you’re cooking for fewer people, I’d recommend making up this quantity and freezing half for another day.