Heat ghee in a skillet. Saute onion over a medium heat till golden. Reserve some of the onion for garnishing later. Add turmeric to the skillet. Stir & heat briefly. Add the rest of the spices in order. Mix well. Add the rice & stir a few times. Pour over water, stir & bring to a boil. Reduce heat, mix in peas & salt, cover & cook for 10 to 15 minutes. Sprinkle with saffron & reserved sauted onion. Serve hot. Michael Pandya, "Indian Vegetarian Cooking"
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 4|
|Calories from Fat: 120 (22%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 2g|
|Cholesterol 22.9mg||7 %|
|Sodium 26.1mg||1 %|
|Potassium 486.5mg||13 %|
|Total Carbohydrate 97.5g||29 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 89.2g|
|Protein 10.3g||15 %|
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Calories per serving: 539
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