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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
60 g ghee |
2 onions (finely sliced) |
1 teaspoon turmeric |
2 cups rice (raw) |
3 1/2 cups stock (hot) |
8 peppercorns |
2 cloves (whole ones) |
4 cardamom pods (bruised) |
1 cinnamon stick |
2 teaspoons salt |
1 cup peas (cooked) |
Directions:
1. Heat the ghee in a saucepan which has a tight fitting lid.
2. Fry half the onions until golden brown.
3. Add the turmeric and stir well for a minute.
4. Add the rice and fry for a few minutes, stirring until it is golden in colour.
5. Add the boiling stock, spices, and remaining onions.
6. Stir well and cover tightly and cook on a very low heat for 20 to 25 minutes.
7. Turn off the heat, and keep covered until ready to serve.
8. A few minutes before serving, uncover the pan to allow steam to escape.
9. Fluff up with a fork and garnish with the peas.
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