RICE WITH ONION
Serve: 5-6
Cooking time: 1 hour
2 Cups basmati or other good quality long grain rice
Cold water
1 Tablespoon salt
1 Large onion, finely chopped
1.4 cup ghee or oil
Pick over rice and wash with cold water until water runs clear, then drain.
Bring 6 cups of water to the boil in a large pot, add rice and salty and return to the boil, stirring occasionally to keep grains separate. Boil for 8 minutes, and then strain into a large sieve.
Heat ghee in a heavy pan and add onion. Fry gently until transparent, increase heat and fry until crisp and lightly coloured. Remove half of the onion and ghee and put aside.
Add strained rice to pan and toss with fork to mix onion through rice. Put reserved onion and ghee on top of rice. Cover pan tightly with lid and cook on low heat for 35-40 minutes or until rice is tender. Fluff up with fork and serve piled on a platter. This is a standard accomplishment to must Gulf meals.
2 Cups basmati or other good quality long grain rice
Cold water
1 Tablespoon salt
1 Large onion, finely chopped
1.4 cup ghee or oil
Pick over rice and wash with cold water until water runs clear, then drain.
Bring 6 cups of water to the boil in a large pot, add rice and salty and return to the boil, stirring occasionally to keep grains separate. Boil for 8 minutes, and then strain into a large sieve.
Heat ghee in a heavy pan and add onion. Fry gently until transparent, increase heat and fry until crisp and lightly coloured. Remove half of the onion and ghee and put aside.
Add strained rice to pan and toss with fork to mix onion through rice. Put reserved onion and ghee on top of rice. Cover pan tightly with lid and cook on low heat for 35-40 minutes or until rice is tender. Fluff up with fork and serve piled on a platter. This is a standard accomplishment to must Gulf meals.
Recipe posted by Corne Liebenberg
