Rice, Curried

Ingredients

• 1 cup Long-grain white rice (e.g., Basmati) (Original calls for 'a teacupful')
• 2 cups Water (for boiling rice) (Original calls for 'two breakfastcupfuls')
• 3 leaves Whole Bay Leaves
• 2 tbsp Ghee or Butter (For the curry sauce)
• 1 medium Onion, finely sliced (For the curry sauce)
• 2 cloves Garlic, minced (For the curry sauce)
• 1 tsp Fresh Ginger, minced (For the curry sauce)
• 1 tsp Turmeric powder (For the curry sauce)
• 0.5 tsp Chili powder (For the curry sauce)
• 1 tsp Salt (Adjust to taste)
• 1 cup Water or Stock (for sauce)

Instructions

1. 1To create the curry sauce required for the rice: Heat the ghee in a saucepan over medium heat. Add the sliced onions and fry until they turn a rich golden brown.
2. 2Add the minced garlic, ginger, turmeric, chili powder, and salt to the onions. Stir for 2 minutes until fragrant. Add 1 cup of water (or stock) and the bay leaves. Reduce heat to low and simmer until the sauce thickens slightly.
3. 3While the sauce simmers, wash the rice thoroughly in several changes of cold water until the water runs clear.
4. 4In a separate pot, bring the 2 cups of water to a boil. Add the washed rice. Reduce heat to low, cover, and let simmer until the rice has absorbed all the water.
5. 5Once the water is absorbed, remove the lid. Place a clean kitchen cloth over the top of the pot and replace the lid (or let it rest on the cloth) to absorb excess steam. Let it sit for 5-10 minutes. Remove the cloth and stir the rice gently with a fork until the grains are dry and separate easily.
6. 6Add the prepared curry sauce to the rice gradually, mixing gently. Add only enough sauce to moisten the rice; it should not be swimming in gravy. Ensure the bay leaves from the sauce are mixed in. Heat the whole mixture briefly if it has cooled down. Alternatively, make a well in the center of the rice and pour the sauce into it.