Step 1

Add the almonds and ghee to a small skillet over medium heat. Cook until the nuts are light golden and smell toasted, about 3 minutes, stirring frequently. Remove from the heat and transfer the almonds to a bowl. Set aside.

Step 2

Add the oil and butter to a 3-quart saucepan over medium heat. Once the butter is melted, add the vermicelli noodles and cook until lightly toasted, about 2 to 3 minutes, stirring occasionally.

Step 3

Stir in the rice and cook until it starts to smell fragrant, about 1 minute, being careful not to overcook so the noodles don’t burn.

Step 4

Add the minced dried onion, salt, garlic powder, turmeric, black pepper, and chicken broth, and stir to combine.

Step 5

Bring it up to a boil, and then cover the saucepan, turn the heat down as low as it will go, and cook until the liquid is absorbed, about 15 to 20 minutes. If the rice has absorbed all the liquid but isn’t tender, add a splash more hot chicken broth or water.

Step 6

Once cooked, remove from the heat and let the rice sit for 10 minutes with the lid on. After that, fluff it with a fork.

Step 7

Transfer the rice to a serving dish. Sprinkle on the parsley and buttery toasted almonds (if using). Serve.