This is a simple and good Gulf Arabian rice dish which has standard accompaniment to Gulf meals. This dish may either be made yellow rice just by adding 3/4 teaspoon of turmeric for color; it’s also good with a cube of chicken stock added to the water to add a distinct flavor.

You may also add some homemade stock with pine nuts when the onion is almost cooked.

Ingredients:

• 2 cups of rice (basmati)
• Water;cold
• 1 tbsp of salt to taste
• 1 finely chopped large onion
• 1/4 cup of ghee or butter

Preparation

1. Preheat the oven to 350 degree Fahrenheit.
2. Get the rice then gently wash it with cold water and drain when the water appears clear.
3. In a large pot, boil 6 cups of water and add rice along with the salt; return to the boil while stirring it occasionally to separate the grains. Boil for about eight minutes; strain in a huge sieve.
4. Heat the butter (ghee) in your heavy pan then add the onion. Gently fry and wait until it looks transparent; increase the fire and then fry until it is light colored and crispy.
5. Put some oil to grease a baking pan (about 9 x 13 inch). To the pan, add half of the onion, and the add strained rice on top and then toss using a fork in order to combine the onion through the rice.
6. Spread the remaining onions on top your rice. Carefully cover it with an aluminum foil then place it in the oven until it’s done.
7. Note: If you think that the rice may need more moisture, sprinkle some water and then set it back in the oven and wait until done. Usually takes15 mins.
8. Fluff up using a fork then serve pilled on a plate.