INDIAN GHEE RICE
From Margaret Fulton - posting this to fulfill a request, times are estimated as I haven't made it myself. Use vegetable stock to make it vegetarian.
Provided by ImPat
Categories Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the ghee in a saucepan which has a tight fitting lid.
- Fry half the onions until golden brown.
- Add the turmeric and stir well for a minute.
- Add the rice and fry for a few minutes, stirring until it is golden in colour.
- Add the boiling stock, spices, and remaining onions.
- Stir well and cover tightly and cook on a very low heat for 20 to 25 minutes.
- Turn off the heat, and keep covered until ready to serve.
- A few minutes before serving, uncover the pan to allow steam to escape.
- Fluff up with a fork and garnish with the peas.
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