Add turmeric, salt, and pepper and saute for an additional 2 minutes.In a large heavy pot, sauté the onions with 2 tablespoons of ghee for about 10 minutes over medium heat.Continue to simmer uncovered over medium-low heat for 10 to 15 minutes or until the water and sugar have cooked into a small amount of syrup. Place the orange peel in a small saucepan with water and sugar, stir and bring to a gentle boil.Thinly slice the orange peel into matchsticks. Peel the orange and remove as much of the pith as possible. Score the navel orange into quarters with a paring knife, approximately 1/8 inch deep.Using a smooth mortar and pestle, grind the saffron threads into a fine ground, add hot water, stir and set aside.2 tablespoons salt, for parboiling rice and will be rinsed out.2 cup white basmati rice, soaked for 1 hour and rinsed.
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