Garlic Rice

First things first Measure the rice, and start soaking it while prepping everything else.

Implements

• 1 saucepan with lid
• 1 frying pan
• 1 strainer, or something to help drain the rice after soaking
• Optional 1 blender or mortar

Ingredients

Here are the ingredients

Sauce Pan

• 3/4 cup of rice, covered in water to soak

Prep bowl 1

• 1 tablespoon of ghee

Prep Bowl 2

• 1/2 onion, chopped up

Prep Bowl 3

• 1/4 cup of coriander, chopped up (also known as dhania or cilantro)
• 2 cloves of garlic, crushed into a paste. Or 2 teaspoons of garlic paste

Prep Bowl 4

• 1/2 teaspoon of turmeric

Preparation

• Drain the soaked rice
• Add 1.5 cups of water
• Add salt
• Heat to a boil, and then quickly
• Cover and
• Reduce heat to very low. If there's steam coming out under the lid, the flame is too high. Turn it down so that if you turn it up just a little bit, steam starts coming out
• 15 mintues later, turn off the heat, and fluff the rice. While the rice is cooking, start the sauce.
• Heat the ghee in the frying pan over low heat until it runs clear. This will take about a minute.
• Add the onions, and cook for about 5 minutes.
• Add coriander and garlic and cook for about 3 minutes
• Add the turmeric and mix
• Add the cooked and fluffed rice to the frying pan, and mix well.
• 2 minutes later, the rice is ready to eat.

Eating

Eat it plain or with yoghurt, or under curry. Can also serve along side plain rice.