A delightful twist on a classic rice dish, featuring golden onions and a rich, buttery flavor.
Preheat your oven to 350°F.
Preheating ensures even cooking throughout the dish.
Rinse the rice under cold water until the water runs clear, then drain.
Rinsing removes excess starch, preventing the rice from becoming sticky.
Bring the water to a boil in a large pot, add the rice and salt, and boil for 8 minutes, stirring occasionally.
Stirring occasionally keeps the rice grains separate.
Drain the rice using a sieve.
Ensure all excess water is removed to prevent sogginess.
Heat the ghee in a frying pan, add the onions, and fry gently until golden and crispy.
Frying on medium heat prevents burning and ensures even cooking.
Grease a baking dish, layer half the onions on the bottom, add the rice, and mix gently. Top with the remaining onions.
Mixing gently avoids breaking the rice grains.
Cover the dish with aluminum foil and bake for 15 minutes. Add a sprinkle of water if needed for moisture.
Covering with foil traps steam, keeping the rice moist.
Fluff the rice with a fork and serve warm.
Fluffing separates the rice grains for a better texture.
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