Basmati Rice

• 1 small onion, peeled and finely chopped
• 2 tbsp ghee or clarified butter
• 1 t

Fry the onion in the ghee or butter in a heavy saucepan, and when golden brown, add the salt and spices. Continue frying for a few minutes, without burning. Stir in the rice until well coated with the ghee or butter. Pour in the water, bring to the boil, cover with a tight-fitting lid, and cook over the lowest heat possible for 30 minutes, or in a preheated oven