Directions

1. 1. Wash rice thoroughly. In a thick-bottomed vessel, heat the ghee on medium flame. Saute sliced onion to a golden brown.
2. 2. Add the spices and stir fry for 2 mins. Add the rice and stir fry for 1 min.
3. 3. Add the chicken stock with the lemon juice and salt to taste. Close the vessel with its lid and on a low flame let the Arroz simmer till all the liquid has been absorbed and the Arroz is light and fluffy.
4. 4. Serve hot, decorated with the shredded chicken, cocktail sausages and olives.
5. 5. N.B.: You may dissolve 2 chicken soup cubes in the chicken stock for a stronger flavour. Vegetarians may eliminate the sausagas and shredded chicken and chicken cubes. Vegetable stock, green peas and vegetarian soup cubes can be alternatively used.