This is the best method for cooking rice to accompany curries.
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 at 180°C / 350°F / Mark 4 for about 25 minutes.
© 1995 Frances Bissell. All rights reserved.