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Ingredients :
2
cups long grain rice, wash and drain
2
1/2 tablespoons
2 medium onions, sliced finely
4 whole cloves
6 cardamom pods, bruised
1 cinnamon stick
3
1/2 cups chicken stock
Salt to taste
Method :
Heat a saucepan with ghee and fry the
onion until soft and golden. Add the spices and rice. Fry and stir with
a slotted spoon for about 5 minutes over a medium heat. Add hot chicken
stock and salt to taste. Bring to the boil. Reduce the heat to very low,
cover and cook for 15 minutes without opening the cover. Once cooked,
remove cover and allow the steam to escape for about 5 minutes. Fluff up
the rice gently with a fork and remove the whole spices. Transfer the
rice to a serving dish. Serve hot with steamed white rice with meat and
vegetable curries.
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