Over very low heat, gently sauté all the ingredients until the onions have released their moisture and caramelized.
Be patient, this can take up to an hour. I usually keep it covered until the last 10 minutes. The result will be sweet aromatic onions.
Rinse the rice 2 or 3 times. Boil in salted water with NoMU Masala Rub until al dente.
Drain any excess water, add the butter and leave covered until required.
Combine with the masala onions and serve with your favourite curry.
Note: Ghee is clarified butter made by simmering unsalted butter until the water has boiled off and the protein has settled to the bottom. The clarified butter is then poured off the top, leaving the milk solids behind. Because the microbes and enzymes are destroyed during cooking, ghee does not need to be refrigerated if kept in an airtight container; unlike butter. The other advantage of ghee is that it has a far higher burning point, making it ideal for frying
Wine suggestions
Once again the spice of this dish has made me lean towards a beer as opposed to a wine, and whilst being a wine drinker personally and only occasionally having a glass or two of the amber nectar, this one is definitely a stunning marriage - it is "Chimay Red", and really looks the part in a wine glass. It has a wonderful clear reddish colour and is full of flavour with the right balance of sweetness
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Beef Burger with Tangy Tomato... |
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Bombay lamb curry |
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Butter naan |
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Caramel Ginger Chicken |
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Caramelised garam masala shallot... |
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Honey Roasted Lamb Ribs |
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Kedgeree |
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Masala Honey Pears |
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palm sugar salmon salads |
