The ULTIMATE yellow Middle Eastern Rice - Tangy, Umami and Earthy

This yellow Middle Eastern Rice is the perfect side dish for grilled foods. It's really simple to make and is a fantastic upgrade to regular rice. It's really simple to make and packs a lot of Tangy Earthy and Umami flavors that make the rice pop.
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Ingredients:
2 Cups Basmati or Long Grain rice
200ml Concentrated Chicken Stock
3 Garlic Cloves
2 Brown or Spanish Onions
2 Plum Tomatoes
2-3 Black Limes (Loumi)
2 Bay Leaves
2 Cardamom Pods
2 Cloves
1 Green Chilli
4 Tbsp Lemon Juice
2 Tbsp Butter
2 Tbsp Vegetable Oil
1 1/2 Tsp Salt
3/4 Tsp Ground Turmeric
1/2 Tsp Black Pepper

Directions:
1 - Wash your Basmati rice, 3-4 times until the water runs clear.
2 - Peel and dice your Onions to a medium-small dice
3 - Deseed and dice your tomatoes into small pieces
4 - Slice your chilli into small pieces
5 - Add your Butter and Oil to a pot on medium heat
6 - Once melted, add the diced onion, and mince the garlic cloves and add in
7 - Saute for about 5-7 minutes until the onions have softened and wilted. Do not let the onions brown
8- Add your Green Chilli and diced Tomatoes as well as the Black Limes, Cardamom, Cloves and Bay Leaves. Mix well and saute for 3-5 minutes
9 - Once the tomatoes have softened add the Salt, Black Pepper, and Turmeric. Add the rice in and stir to combine.
10 - Add your lemon juice to the pot, then add enough stock to barely cover the rice. Top up with water if required.
11 - Turn the heat up to high and bring the pot to a boil. As soon as it boils cover with a tight fitting lid and turn the heat down to your second lowest setting. Allow it to steam for about 20 minutes
12 - When 20 minutes are up, remove the lid and fluff your rice up with your fork. Place the lid back on and allow it to simmer for 2 more minutes
13 - When the 2 minutes are up your rice is ready to be served.

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