Indian Ghee Rice

• 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)

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.

ghee, onions, turmeric, rice, stock, peppercorns, cardamom pods, cinnamon, salt, peas

Taken from www.food.com/recipe/indian-ghee-rice-353583 (may not work)