Brown rice

Name: Brown rice
Cuisine: Indian
Ingredients: 8 oz/1 heaped cup long-grain rice, washed well and drained; 3 tablespoons ghee (clarified butter); 3 tablespoons ghee (clarified butter); 3 medium onions, peeled, finely chopped and squeezed dry in paper towels; 3 medium onions, peeled, finely chopped and squeezed dry in paper towels; 5 whole cloves; 6 whole cardamom pods, crushed; 2-inch stick of cinnamon; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 2 teaspoons sugar; the grated zest of ½ an orange

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

The title of this dish refers to the look of the finished product and not to the variety of rice. Please use the normal long-grain variety.

Ingredients

8 oz/1 heaped cup long-grain rice, washed well and drained
3 tablespoons ghee

Europe
Asia
United Kingdom
India
Lunch
Mediterranean
Vegetarian
Gluten-free

Method

Place the rice in a rice-cooker or heavy saucepan.
Melt the ghee in a frying pan over medium heat and fry the onions, stirring, until they are just browned.
Add the cloves, cardamom and cinnamon and continue frying and stirring for 1 more minute. (The onions should be crisp and brown but not burnt.)
Empty the onions and spices into th