By An Edible Mosaic
For the optional almond topping, add the almonds and ghee to a small skillet over medium heat. Cook until light golden and toasted, about 3 minutes, stirring frequently. Transfer the almonds to a bowl and set aside.
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.
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.
Add the dried onion, salt, garlic powder, turmeric, black pepper, and chicken broth, and stir to combine. Bring to a boil, and then cover the saucepan, turn the heat down to low, and cook until the liquid is absorbed, about 15 minutes.
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.