Ghee Rice

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 mins

3 medium - onions

4 tablespoons - ghee (clarified butter or drawn butter)

1 inch - cinnamon stick

2 - bay leaves

2 cloves - cloves

1 teaspoon - black peppercorns

1 teaspoon - cumin seeds

1 lb - Basmati rice

2 pints - warm water

1 teaspoon - salt

5 - 6 stems - coriander

Peel and finely slice the onions. Melt the ghee (clarified butter or drawn butter) in a heavy-bottomed frying pan (skillet) until it's hot (but don't allow it to burn). Break the cinnamon stick into the pan and add the bay leaves, cloves, black peppercorns and cumin seeds. Fry for a few seconds then add onion slices and sauté for a few minutes on a low heat until the onions are transparent and soft.
Add the rice and sauté for a few seconds, stirring it so it becomes coated in ghee. Pour in the warm water and add the salt. Bring to the boil, cover and cook on a low heat for about 15 minutes or until the rice is cooked and all the water has been absorbed. Separate the grains of rice with a fork, garnish with chopped coriander leaves and serve immediately.