Special Ingredients and Acquisition Notes:
2. When ready to cook, place the ghee in a high-sided sauté pan with a tight-fitting lid (any vessel about 10" in diameter that holds two cups of rice will do.) Place over medium-low heat. Add the onions and sauté, stirring occasionally, until the onions are very soft (about 10 minutes.) Do not allow the onions to brown.
3. Drain the rice in a sieve, and run the rice under cold water from the faucet for a minute or so. Shake off the excess liquid, and add the rice to the cooked onions. Add the cardamom, cloves, cinnamon stick and saffron. Stir together for a minute or so, coating the rice with the butter. Turn heat to high, and add the curry leaves along with the stock-water mixture. When the liquid begins to boil, turn heat down to medium-low and taste the liquid carefully for salt. Adjust seasoning, if necessary. Cover tightly and cook over medium-low heat until the rice is tender and fluffy, about 15 minutes. Keep off heat, covered, for 5 minutes, and transfer the rice to a platter with a fork, fluffing the rice as you go. Serve immediately.
Adapted from The Rosengarten Report by David Rosengarten. Copyright 2003 by David Rosengarten.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.