-
Wash rice well
and leave to drain and dry.
-
Slice onions
thinly, keeping them uniform in thickness.
-
Sprinkle
turmeric over onions and mix lightly.
-
Heat oil in a
medium-size saucepan and fry onions until brown.
-
Remove 2/3 of
the onions and set aside for garnish.
-
Add rice to pan
and stir until it is well mixed with the oil.
-
Add water and
salt, stir well and bring to the boil.
-
Turn heat very
low, cover tightly and cook for 20 minutes by which time the rice should
be cooked and the water completely absorbed.
-
Some people
like a crust on the rice.
-
To encourage a
crust to form, leave the rice on low heat for 5-10 minutes longer until
a slight crackling sound is heard.
-
Serve hot,
garnished with fried onion and accompanied by the sesame seed lightly
bruised and mixed with a little salt.
-
This is
generally served as a dish by itself, not with curries.