Ghee Rice

Prep time: 5 min

Cook time: 30 min

Yield: 5

Main Ingredients: rice ghee

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.

Tips

You can add a tsp of ginger garlic paste at the time of sauteing the whole spices. Saute for 3 mts and then add the rice.

Roast the rice for at least 3 minutes. Do not skip this step and do not over roast.