•Basmati Rice
  •Sella Rice
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Ghee Rice Recipe
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Reduce flame to low, place lid and cook till the rice is soft. Remove lid and mix well. Remove onto a serving plate.
  5. Garnish with caramelized onions, cashew nuts and coriander leaves and serve with chicken or paneer curry or chicken ghee roast.
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