Important to note now that I used basmati rice a type of long grain rice. It is traditionally grown in Nepal, India, and Pakistan.
For the water and rice ratio, I used one and a half cups of water to each cup of rice. For this recipe I used 10 ounce cups not 8.
It is great served with chicken, meat, fish, or even by itself. This dish serves enough for both of us for two meals (4 plate fulls like the one pictured below).
2 to 3 tablespoons of oil (I used sunflower oil)
1 tablespoon dry soup stock
2 cups basmati rice
3 cups water
2. Add one chopped onion. Cook on medium heat, stirring every few minutes until onion is dark brown. Be careful not too burn.
3. Turn to low heat.
5. Add in tomato paste, salt and pepper. Mix well. Taste. If more salt or pepper is needed add and adjust according to your taste.
6. Add remaining spices. Taste again and add if needed.
8. Add water and mix well.
9. Cover with lid and continue to cook on low heat. It will be ready when water has gone.