2 cups basmati rice
2 tablespoons vegetable oil (or grapeseed oil)
3 whole green cardamom pods
one 2 inch stick of cinnamon
1 large shallot peeled and cut into slivers
1 cup (tightly packed) chopped fresh dill
1 teaspoon salt
2 2/3 cups low fat chicken broth
Wash rice in water (soak and swirl it in water and drain it off, repeat 5 to 6 times). Then pour in enough water to cover rice by one inch and let soak for 30 minutes. Then drain off in a sieve.
Preheat oven to 325. Set oven proof saucepan over moderate high heat, add oil. When hot, stir in cardamom and cinnamon. After a few seconds, add the shallots and let them brown, stir to prevent them from burning. Lower heat, add rice, add dill and salt and sauté for 2 minutes. Stir gently so as not to break the rice – if it starts to stick, lower heat. Pour in broth and bring to a boil. Cover tightly, first with foil then with a lid. Set in middle level of the preheated oven for 30 minutes.
Rice is done when all liquid is absorbed and rice is tender with no bite in the middle. Remove from oven and fluff with a fork. To serve remove the cinnamon stick and cardamom pods.