Bhutani Red Pilaf


Vegetable cooking oil 
Butter or ghee (1 Tbspn)
onion chopped (1/2 cup)  
orange zest from a quarter of a navel orange or 1 tangerine 
lime zest from a quarter of a kaffir lime
Ginger mashed  (1 Tbspn)   
Garlic mashed (2 tspn )  
Chillie flakes (2 pinches) 
Bhutanese red rice (1 cup)   
Water 550 ml (2 1/4)  cups  
Salt 1 tspn  
fresh herbs chopped (1 Tbspn) 


Heat the oil in a pan or wok (with cover) over medium low heat then add the butter/ghee. 
Add the onion, cook, stirring until golden, approx 5 minutes. 
Add the orange zest, ginger, garlic and red pepper flakes; stir for 2 minutes. 
Add the rice; cook, stirring over medium heat until coated with seasonings, about 2 minutes 
Add water and salt; heat to a boil. Stir once. Simmer, until the water is absorbed and the rice is tender; about 20 minutes. 
Let stand, covered, off the heat, for 10 minutes before serving.

Sprinkle the rice with the fresh diced herbs and serve.