Ingredients
2 tablespoons ghee
1 onion, chopped
4 cardamom pods
1/2 teaspoon cumin seeds
4 cloves
2 cups basmati rice, washed and drained
3 cups chicken stock
salt and pepper
1 onion, chopped
4 cardamom pods
1/2 teaspoon cumin seeds
4 cloves
2 cups basmati rice, washed and drained
3 cups chicken stock
salt and pepper
Method
- Preheat oven o 180 degree Celsius.
- Heat ghee in a saucepan over a medium heat, saute onion till translucent.
- Add spices and stir with onions.
- Add rice and mix, pour chicken stock, season with salt and pepper, and remove before boiling.
- Place in the oven for about 30 minutes or until cooked.
- Serve hot
- Heat ghee in a saucepan over a medium heat, saute onion till translucent.
- Add spices and stir with onions.
- Add rice and mix, pour chicken stock, season with salt and pepper, and remove before boiling.
- Place in the oven for about 30 minutes or until cooked.
- Serve hot
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