Method

Heat ghee in a heavy-bottomed saute pan.  Stir in onion, and saute over medium heat until golden and soft, but not browned. Reserve some of the onion for garnishing later.

Add turmeric to the skillet. Stir and heat briefly. Add the rest of the spices in order. Mix well.

Add the rice, giving it a stir.  Pour in water, stir again, and bring to a boil. When boiling, immediately lower heat.  Stir in saffron, peas and season with salt. Cook, covered at a strong simmer for 10 to 15 minutes.

Remove cinnamon sticks and bay leaves.  Sprinkle with reserved onion. Serve hot.

Serves: 4

Contributor: pat ciesla

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