- Heat oil, stir-fry onions till light golden then, add Shan Bukhari Rice Mix and the drained rice.
- Add 6 cups of hot water and bring to boil, then reduce heat to low. Cover tightly (with aluminum foil) and cook for 15 minutes on low heat. Remove cover, fluff the rice.
- Then cover and cook for 5 minutes, or till rice is tender.
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