Ghee Rice

Ghee rice is my alltym fav..With mutton/beef curry n other accompaniments, it tastes yummm.😋 I love ghee rice more than biriyani coz it is less oily and so u can eat more..We make this usually during Sundays and on special occasions..It is a kinda nofail recipe..

RECIPE:    

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Preparation Time: 20 mins+ soaking time

Cooking Time: 20 mins

Serves: 4 persons

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INGREDIENTS: [1 cup=240 ml]

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Jeeraka samba rice(soaked) - 2 cups

Sliced onion - 3 3/4 cups

Tomato(big) - 1.5 

Green chilli(big) - 2 

Ginger garlic paste - 1 tbsp

Cardamom - 4

Cinnamon stick - 4 small

Cloves - 4

Ghee - 3 tbsp 

Salt - as req.

Oil - For deep frying + 1 tbsp

Water - 5 to 6 cups

Cashews, raisins - 10 no's each

METHOD:

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1. In a kadai, pour oil + 1 tbsp ghee for deep frying. Deep fry 3 cups( you can reduce the quantity too) of onions in batches, till dark brown in color.

2. In a nonstick kadai, pour 1 tbsp ghee, add cashews and raisins, roast them, remove and set aside. 

3. Next add 1 tbsp oil, add cardamom, cinnamon stick, cloves, 3/4 cup onions, and sauté till golden brown. 

4. Now add green chilli, ginger garlic paste, tomato, and sauté well. Next add water, salt and boil well.

 

5. Add the rice, and mix well. Finally add 1 tbsp ghee and close the lid. Cook in high flame till the water level is 50% reduced. 

 
6. Now cook in low to medium flame till the rice is well cooked. Simmer and spread the fried onions, cashews and raisins.Switch off the stove. Allow to rest for a few mins to let the garnish flavour be absorbed by the rice.

 Your yummy ghee rice is ready!!Serve hot with any nonveg curry!!

NOTE:

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1. In open cooking, the qty of water you add depends on how much time you soak the rice. (I soaked for 1 hr, and so added 5 cups of water. You can soak for 20 mins which is good enough).

2. If you are cooking in pressure cooker, 4 to 4.5 cups water is enough, and no need to soak the rice. Cook for 2-3 whistles.

3. You can also add mint and coriander leaves, but I never use them for ghee rice. You can even skip tomato, sometimes I do that way too, it makes your rice more whitish in colour, and it tastes great too.