Title: Pulao Rice
Categories: Indian, Rice
Yield: 4 Servings

1 1/3 c Long Grain Rice
1/4 c Ghee Or Butter
2 md Onion, Sliced
1 Clove Garlic, Crushed
1 1/2 ts Salt
1 1/2 c Peas
2 1/2 c Hot Water

Clean, wash and soak rice for a half hour. Heat the ghee and fry the
onions until golden. Add the drained rice, garlic, salt and peas and
continue to cook for 5 minutes, stirring constantly. Gradually add the hot
water, blending thoroughly, and bring to a boil. Simmer, covered, for 20 to
25 minutes or until all the liquid has been absorbed and the rice is
tender.

NOTE: Any of the following can be added: Cloves, Cinnamon, Caraway Seeds,
Tumeric, Ginger, Red Pepper, Coriander, Parsley, Garam Masala or Cumin.

From How To Make Good Curries by Helen Lawson Copyright 1973

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini