5 cups chicken broth
2 cups short grain rice, rinsed
1 cup yellow lentils, rinsed
1 tbsp ghee
3 onions, thinly sliced
Oil
- Measure broth into a pot and bring to the boil.
- Add rice and lentils and bring to the boil again, then lower heat and simmer until rice and lentils are soft and have absorbed all the liquid.
- Heat oil and fry sliced onions until golden brown and crispy.
- Spoon koshary in a serving plate and garnish with onions.