Peace in the East

To commemorate the end of 25 years of civil war in Sri Lanka we are presenting a dish straight from the island nation. Though often overlooked when talking about Asian cuisine, Sri Lanka offers a blend of neighboring flavors combined with its own unique dishes and a heavy influence from the sea. Today's recipe is a fairly simple rice recipe that goes great with just about any curry dish. Ghee Rice from Recipezaar

Ingredients

• 1 1/2 cups basmati rice, soaked in water
• 1/4 tablespoon ghee (optional)
• 1 tablespoon oil
• 2 chicken bouillon cubes or vegetable bouillon cubes or beef bouillon cubes
• 2 onions, thinly sliced
• 3-5 fenugreek leaves (methi leaves)
• 1 sprig curry leaf
• 5 cardamoms
• 5 mint leaves
• 1 tomato, peeled and sliced, for garnish
• 3-5 slices onions, fried, for garnish

Directions

1. Heat the ghee and oil in a pot.
2. Add in the onions, fenugreek leaves, chicken/vegetable/beef bouillon cube, curry leaves and cardamoms.
3. Fry for a few minutes till the onions are lightly golden brown, the fenugreek leaves are softened and the tantalizing aroma of the cardamoms' fills the air in your kitchen.
4. Add the drained rice and mint leaves.
5. Mix well; careful not to break any rice grain.
6. Cook till the rice gets cooked.
7. Garnish with fried onions and the sliced tomato.
8. Cover with aluminum foil and keep covered for 10 minutes.
9. Serve hot!

Picture courtesy: mckaysavage