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 the salted water with NOMU Garam Masala Rub until al dente. Drain any excess water, add the butter and leave covered until required.

Combine the fluffy rice 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