Ingredients
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3 oz rice
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2 tablespoons peas or 2 small peeled diced potatoes
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1 level tablespoon ghee
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2 cloves
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Vegetable and meat extract
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1 piece of cinnamon
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½ teaspoon salt
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½ teaspoon caraway seeds
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½ teaspoon turmeric
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1½ cups water
Methods
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Clean and wash the rice.
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Collect all dry ingredients in a small basin. Keep the peas or potatoes separate.
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Measure the water.
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Heat the ghee in a saucepan and fry the dry ingredients briefly.
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Add the rice and stir until it becomes glassy. Add the potatoes and fry as well.
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Add the water and some extract. Stir well and bring to the boil. When the liquid is boiling, lower the heat and simmer until the water has dried and the rice is done.
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Dish up and decorate with fried onions, fried potato cubes and slices of hard-boiled egg. Serve with curry.
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NOTE: If peas are used instead of potatoes, they must be added after the water.
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