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Ingredients
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Quantity
|
|
Ghee
|
5 tbsp
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|
Onions – finely chopped
|
¼ cup
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|
Basumati rice or uncooked long grain rice
|
1 cup
|
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Boiling water
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2 cups
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Salt
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½ tsp
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Pour the rice in to a sieve or colander set in a large pot of cold
water, and rub the grains lightly between your fingers to remove all surface
starch. Changing the water 4 or 5 times, wash the rice until the water remains
absolutely clear. Drain the rice thoroughly.
In a heavy 2- to 3-quart saucepan with a tightly fitting lid, heat
the ghee over moderate heat until a drop of cold water flicked into it
splutters instantly. Add the onions and fry for 7 or 8 minutes, or until they
are soft and golden brown. Watch for any sign of burning, and regulate the heat
accordingly.
Add the rice and continue to fry for 7 to 10 minutes, lifting and
turning the grains constantly, until the rice is light brown. Add the boiling
water and the salt, increase the heat, and bring to a boil again. Immediately
reduce the heat to the lowest possible point. Cover the pan with a sheet of
foil and crimp the edges to secure the foil firmly. Then place the lid on top
and cook for 25 to 30 minutes, or until the rice is tender and has absorbed all
the liquid. Before serving, fluff the rice with a fork.
