Aromatic Steamed Rice

1 cup Basmati rice 1/4 cup oil 1 small onion thinly sliced 3 TB clarified butter 1 cinnamom stick 4 cardamom pods (1-2 tsp seeds) 4 whole cloves

6 black pepper corns 1 clove minced garlic 1 3/4 cups chicken broth 1 tsp salt 1/4 tsp ground tumeric 1 TB water

Wash rice and soak for 1 hour, drain well. Heat oil in small skillet, add 1/3 of the onion slices and fry until browned. Drain and set aside.

Heat 2 TB butter in heavy sauce pan. Add cinnamon, cardamom, cloves and peppercorns, fry 1 minute and add garlic and rest of onion. Cook till onion is tender. Add drained rice and cook 2 minutes.

Add broth and salt, cover and boil until broth is absorbed, about 10 minutes. Reduce heat to very low and steam covered, for 30 minutes.

Pour remaining TB of butter over rice. Blend tumeric with 1 TB water in cup and drizzle over the top of rice. Cover and steam 10 more minutes. Fluff with fork, but do not blend tumeric evently through rice. Color should be irregular.

Sprinkle onion over top as garnish and serve.

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