Instructions: Heat ghee in a large pot & fry onionns until they are lightly browned. Add ginger, chiles, bay leaf & vegetables & cook, stirring for about 2 minutes. Add the rice, turmeric, cayenne, garam masala, cumin, coriander & salt. Stir in the stock & bring to a boil, allow to boil hard for 2 minutes. Reduce heat & simmer for 12 to 15 minutes. Remove from heat & let stand for 10 minutes. Fluff rice with a fork & serve.

Pranati Sen Gupta, "The Art of Indian Cuisine"

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