Indian Ghee Rice

From Margaret Fulton - posting this to fulfill a request, times are estimated as I haven't made it myself. Use vegetable stock to make it vegetarian.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 60  g ghee
• 2  onions (finely sliced)
• 1  teaspoon turmeric
• 2  cups rice (raw)
• 3 1⁄2 cups  stock (hot)
• 8  peppercorns
• 2  cloves (whole ones)
• 4  cardamom pods (bruised)
• 1  cinnamon stick
• 2  teaspoons salt
• 1  cup peas (cooked)

Directions

1. Heat the ghee in a saucepan which has a tight fitting lid.
2. Fry half the onions until golden brown.
3. Add the turmeric and stir well for a minute.
4. Add the rice and fry for a few minutes, stirring until it is golden in colour.
5. Add the boiling stock, spices, and remaining onions.
6. Stir well and cover tightly and cook on a very low heat for 20 to 25 minutes.
7. Turn off the heat, and keep covered until ready to serve.
8. A few minutes before serving, uncover the pan to allow steam to escape.
9. Fluff up with a fork and garnish with the peas.