Goan Rice Pilaf

Wash the rice in several changes of water, then drain well.  Put the drained rice in a bowl with water to cover and allow to sit for 30 minutes.  Drain again and leave the rice in the strainer.

Heat the ghee or oil in a wide heavy pan over medium-high heat.  When hot, put in the cloves, cardamom pods and cinnamon.  Stir for a few seconds.   Now add the onions.  Stir and fry until browned.  Add the tomatoes to the pan.  Stir and fry until they are lightly browned and turn soft and pulpy.  Add the drained rice.  Fry gently for a  minute, being careful not to break the grains.  Turn the heat down a bit if the grains start to stick. 

Add the stock and salt.  Bring to a boil.  Cover tightly, turn the heat to very low and cook for 25 minutes.