Pulao Rice

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