Fragrant Basmati Rice Pullao with Crispy Brown Onions
Chefettes
ingredients
- 1 fl ounce ghee or butter
- 7 ounces basmati rice
- 14 fl ounces chicken stock
- Salt
- For the Onions*
- 2 fl ounces ghee
- 1 teaspoon black mustard seeds
- 2 teaspoons cumin
- 10 ounces yellow onions, thinly sliced
- 2 teaspoon ginger, minced
- 2 teaspoons garlic, minced
directions
- 1
1. Heat saucepan over medium heat and add the ghee. Add rice, stir and cook in the fat for 1 minute.
- 2
2. Add 12 fl ounces hot stock and salt. Bring to a boil. Cover, reduce heat and simmer 15 minutes. Turn off heat, add remaining 2 ounces liquid and let rice sit covered for 10 minutes.
- 3
3. Meanwhile, heat ghee over medium heat in a heavy pan. Add spice seeds and cook until golden. Add onions and fry, stirring constantly, until golden brown and caramelized.
- 4
4. Stir the onions into the rice and let sit for 5 minutes before serving to infuse flavors.
Source: Chefettes
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