Ingredients :

• 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

Preparation :

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.

Anecdotes : In Malaysia, rice to ghee is served during the festivities of Kenduri. Today, we prefer the tomato rice due to a lighter taste. In India, it is called nei saadam (in Tamil) because it is seasoned with fried ingredients with the nei (ghee).