- 2 cups of basmati rice or other long grain rice
- 2 1/2 tablespoons of ghee
- 1 large onion chopped
- 4 cloves
- 6 capsules of cardamom crushed
- 1 cinnamon stick
- 3 1/2 cups of broth beef, chicken or lamb
- 2 1/2 teaspoons of salt
Wash rice until water runs clear then drain and set aside.
Heat ghee in a pan and fry the onion and add the rice and spices, saute 5 minutes over medium heat, stirring.
Add broth and bring to a boil, cover and cook 20 minutes over low heat.
Remove the cloves, cinnamon and cardamom.
Serve hot with meat curry, vegetables or vegetables preserved in vinegar andsambals.