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Ghee Rice Recipe |
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Ingredients - Long grained rice - 2 cups, washed and drained
- Onion - 1, large, finely sliced
- Green chilies - 2, slit length wise
- Cloves - 6
- Cardamom - 2
- Cinnamon stick - 1" stick (2 pieces)
- Bay leaf - 2
- Garam masala powder - 1/4 tsp
- Cashew nuts - 10-12, break into small pieces
- Raisins - fistful (optional)
- Salt to taste
- Coriander leaves - 2 tbsps, finely chopped
- Ghee - 4 tbsps
Method - Heat a heavy bottomed vessel, add 3 tbsps ghee and allow it to melt. Once hot, reduce flame, add the cashew nuts and saute till golden brown and remove. Add the raisins and saute for a few seconds and remove. Keep aside the cashew nuts and raisins.
- In the same vessel, add the sliced onion and saute till the onions are caramelized. This could take about 9-12 mts. Remove the onions and keep aside.
- In the same cooking vessel, add a tbsp of ghee and once hot, add the cardamom, cinnamon, cloves and bay leaf. Allow to splutter. Add the green chilies and saute for a few seconds. Add the drained rice and saute on low flame for 4 mts. Do not over mix or the rice might break. Add 3 3/4 cups hot water, garam masala powder and salt to taste. Bring to a boil.
- Reduce flame to low, place lid and cook till the rice is soft. Remove lid and mix well. Remove onto a serving plate.
- Garnish with caramelized onions, cashew nuts and coriander leaves and serve with chicken or paneer curry or chicken ghee roast.
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