Indian ghee rice

Indian ghee rice

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
60g ghee or butter
2 onions, finely sliced
1 teaspoon turmeric
2 cups rice
3 1/2 cups stock
8 peppercorns
2 cloves
4 bruised cardamom pods
1 stick cinnamon
2 teaspoons salt
1 cup cooked peas

Method

  1. Heat the ghee or butter in a saucepan with a 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 boiling stock, spices, salt and remaining onions. Stir well, cover tightly, and cook on very low heat for 20–25 minutes. Turn off the heat, and keep covered until ready to serve. A few minutes before serving, uncover the pan to allow the steam to escape. Fluff up with a fork. Garnish with the peas.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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