- 1 1/4 cup of long grain basmati rice
- 2 teaspoons of ghee
- 2 1/2 cups of hot water
- 1 teaspoon of salt
Wash rice until water runs clear and drain with a colander.
Heat ghee in a pan, add rice and cook 2 minutes stirring constantly. Add hot water and salt, mix and bring to a boil quickly.
Cover and cook over very low heat for 20 minutes, without discovering and do not mix. Remove the lid and allow steam to escape, separate grains with a fork. They should be well separated and well-cooked.
Serve with curries or other spicy dishes.
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