|Water||6 Cup (96 tbs)|
|Instant chicken broth/3 chicken bouillon cubes||3 Tablespoon (3 Envelopes)|
|Regular rice||3 Cup (48 tbs), uncooked|
|Onion||1 Large, chopped|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Pecans||1 Cup (16 tbs), chopped|
|Chopped pecans||1 Cup (16 tbs)|
1.In a kettle, cook water with chicken broth or bouillion cubes until boiling.
2.Add rice and cook for 20 more minutes after covering.
3.Take a large shallow pan; transfer the rice to it using a spoon; let the rice settle at room temperature.
4.Refrigerate the rice for a day until it loses its moisture and the grains separate.
5.Take a large frying pan, heat 2 tablespoons of vegetable oil in it.
6.Put onions into it and cook until tender and crisp.
7.Once done, take the onions out using a slotted spoon and put them in a kettle.
8.Stir in 2 tablespoons of vegetable oil again in the pan.
9.Make the rice soft and fluffy with a fork.
10.Put one third of it in the frying pan and saute well.
11.Once golden, put the rice in the kettle.
12.Repeat the process with rest of the rice.
13.Once done , put all the rice mixture in the pan and add salt, mace, and pecans.
14.Put the lid on and cook on low flame for 8 minutes.