| How To Cook: |
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1. Pick over the rice and remove discolored grains and stones. Place it in a sieve and wash well under running water until water is clear. Drain.
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2. Bring 8 cups water to the boil in a covered heavy 4-quart stove-top casserole. Add the salt and rice, and stir until the water returns to the boil. Boil the rice for 5 minutes. Pour immediately into a large sieve or colander and drain.
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3. In a small pan heat the ghee or butter with ¼ cup water until bubbling. Pour half of this into the pan in which the rice was cooked and swirl to coat the bottom and sides.
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4. Spread half of the partly cooked rice in the bottom of the pan, and even it out with the back of a spoon. Spoon the remainder of the rice on top in a mound. Make a hole in the center with the end of a wooden spoon and pour the remaining ghee mixture on top.
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5. Cover the rim of the pan with a cloth towel and place the lid on firmly. Place an upside-down coffee cup on the towel and pan handle to weigh the towel in place.
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6. Using a heat diffuser, cook the rice over medium-low heat for 10 minutes, reduce the heat to very low, and cook for a further 35 minutes.
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7. The cloth absorbs the steam and makes the rice fluffy and light. During cooking a lightly browned crust will have formed on the bottom of the pan. Stir the rice gently with a fork to distribute the ghee evenly.
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8. Serve this with kebabs and stews, with its bottom crust.
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