Preparation / Directions:
Pour the rice in to a sieve or colander set in a large pot of cold water, and rub the grains lightly between your fingers to remove all surface starch. Changing the water 4 or 5 times, wash the rice until the water remains absolutely clear. Drain the rice thoroughly.
In a heavy 2- to 3-quart saucepan with a tightly fitting lid, heat the ghee over moderate heat until a drop of cold water flicked into it splutters instantly. Add the onions and fry for 7 or 8 minutes, or until they are soft and golden brown. Watch for any sign of burning, and regulate the heat accordingly.
Add the rice and continue to fry for 7 to 10 minutes, lifting and turning the grains constantly, until the rice is light brown. Add the boiling water and the salt, increase the heat, and bring to a boil again. Immediately reduce the heat to the lowest possible point. Cover the pan with a sheet of foil and crimp the edges to secure the foil firmly. Then place the lid on top and cook for 25 to 30 minutes, or until the rice is tender and has absorbed all the liquid. Before serving, fluff the rice with a fork.
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