INGREDIENTS

1 1/2 tablespoons ghee (clarified butter or pure butterfat)
1 1/2 tablespoons oil
1 1/2 medium onions, finely sliced
3/4 clove garlic, finely chopped
1 1/2 cups long grain rice
3 cups hot water
1 1/2 teaspoons salt
3/4 tablespoon garam masala
1 1/2 carrots cut into matchstick pieces
9 green beans, thinly sliced
3/8 cup diced red or green capsicum
3/4 small potato, peeled and cubed
3/8 cup fresh frozen peas

COOKING METHOD

Heat ghee and oil in a large heavy saucepan with a tight-fitting lid. Cook over low heat for 10 minutes or until soft and and pale golden color. Add garlic and continue cooking for another 2 minutes.

Add rice, raise heat to medium and fry for 2 minutes.

Add hot water, salt, garam masala. Bring to boil over high heat and when bubbling, turn heat very low, cover pan, and cook for 10 minutes.

Add vegetables (do not stir) and sprinkle with extra teaspoon of salt (or to taste). Replace lid and cook 10-15 minutes until vegetables are tender but no overcooked.

Leave pan unconvered for a few minutes then fluff up with fork, mix vegetables lightly through the rice.

Use slotted spoon to pile rice on serving dish. Serve with curries, and garnish with almonds if you wish.