Pilaf only takes a minute longer to cook than plain rice and is worth the effort even for weeknight dinners.
Makes two serves.
Finely chop the onion. Heat the oil in a heavy based saucepan or fry pan that has a lid. Add the onion to the oil and cook until translucent. Stir in the garam masala, cardamom and cinnamon stick and cook until the spices are aromatic.
Add the rice and stir in with the spices and onion for about a minute. Turn the heat down to low, add the stock and put the lid on the pan. Leave to cook for about 15 minutes. Stir with a fork and serve.