Yemeni Rice

Ingredients

2 tablespoons ghee

2 medium onions or 300 g, chopped

1½ tablespoons tomato paste

2 cups rice or 400 g, washed

3 cups water or 750 ml

1 cube MAGGI® Chicken Bouillon

¼ teaspoon ground cardamom

¼ teaspoon ground cumin

¼ teaspoon ground cinnamon

1 clove garlic, crushed

Preparation

Heat ghee in a large saucepan, add and cook onions for 4 minutes until tender.

Add tomato paste, rice and stir. Cook on medium heat for 5 minutes.

Add water, MAGGI® Chicken Bouillon cube, spices, garlic and stir well.

Cover and cook on low heat for 20-25 minutes or until rice is cooked.