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. ---------------------------------------------------------------------------
Nutrition
Ingredients
