Yemeni Style Rice

1 cup rice
1 large tomato diced
2 onions sliced
3 cloves crushed garlic
1 teaspoon salt
3 cloves
1/4 teaspoon cardamom powder ( or 6 cardamom pods)
1 teaspoon cumin
1 teaspoon  dry coriander
2 cups vegetable stock or chicken stock
2 teaspoons tumeric
3 tablespoons oil

How2:
in a pan on med heat add oil, and onions cook untill the onions are camerlized and brown.
take out the onions into a bowl these will be used to top the rice when its cooked you may set aside 2 tablespoons  in the pot.
After the onions are done on remove the pan from the  heat add all the spices, and tomatoes, hold off on the salt until you add the rice. place the pot to a low heat sautee for a few mins to get it all mixed be sure not to burn the spices.
add the liquid and salt, bring to a simmer.
Once it comes to a boil add the rice, wait for it to come to a 2nd boil then cover and reduce to low heat.
cook for  20mins or until water evaporated and rice is fluffy. turn off the heat off. One tip i have for these types of rices is to leave the pot on the stove for 15mins covered this will allow all the moisture to go back into the rice and the rice wont be mushy.

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