Preparation / Directions:
Melt the butter in a large saucepan over medium-low heat. Add the onion and cook stirring occasionally, until the onion begins to brown.
Add the cardamom and cook for 1/2 minutes, stirring occasionally.
Add the stock and 1/4 cup water. Bring to a boil, then add the cumin seeds, turmeric and rice.
Cook over low heat for 20 minutes, stirring occasionally, until rice is tender.
This fine rice recipe comes from the UK mag BBC Vegetarian Good Food. It goes good with Indian side-dishes like baked tempeh.
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