Heat ghee in a large, flat-bottomed, microwave-safe dish at 100% power for 2 minutes.
Add the onions and garlic, mushrooms and celery. Continue to cook to the same power level for 4 minutes.
Add the salt, pepper, milk and rice with the water in which it has been soaking.
Microwave uncovered at 100% power for 15 minutes or till the rice has steamy holes on top.
Reduce power to 60% and cook covered for 5 minutes.
Stand 5 minutes before serving.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.