Rinse
1.25 c long-grain rice
until water runs clear; then soak for 30 min in fresh water. Thinly slice
1 large onion
and fry it to a rich golden brown in
2T ghee.
Drain the rice, and add it to the onion, along with
3 green cardamoms, slightly crushed
2 cloves
1cm stick of cinnamon
Stir fry a few minutes without letting rice stick to the pan. Add
3 3/4 c chicken or beef stock
salt to taste
Reduce heat to its lowest setting and cook, covered, for 15-20 minutes.
Alternative: Fry the oinion in ghee; add the spices and stir fry a little; add the (dry) rice, and cook until it's oily. Put it in a microwave rice-cooker with the stock and cook 20 minutes.