Ghee rice: A kind of pulav
Ingredients: (for 4 adults)
Basmati rice - 2 cup(3/4 cup for 1 adult )
water - 3 cups
water measurement for open vessel cooking and rice cooker :(number of cups of rice x 2) - 1 = (2x2)-1 = 3
ghee - 3 tbsp
salt - 1/2 tsp
ginger garlic paste - 1 tbsp
onion (thinly sliced)- 1 cup
ghee / oil - 2 tsp
cashew - 10
raisin - 10
mint leaf - a handful
cilantro - few sprigs
clove - 4
cardamom - 2
cinnamon - 1 inch
star aniseed - 1
nutmeg (jathi kai) - a small shaving
mace (jathi pathiri) - a small piece
ghee / oil - 2 tsp
cashew - 10
raisin - 10
mint leaf - a handful
cilantro - few sprigs
spices:
bay leaf - 2clove - 4
cardamom - 2
cinnamon - 1 inch
star aniseed - 1
nutmeg (jathi kai) - a small shaving
mace (jathi pathiri) - a small piece
Preparation:
Wash the rice thrice and drain excess water. Let it remain for 10 minutes.Boil 1 liter water , 1 tsp salt and cook for 10 mins. Cook it as grainy rice.
Drain water. Keep aside.
Saute:
Slice the onions into thin long pieces.
In a wok, heat 2 tsp ghee and add all the spices, cashew, raisin.
In a wok, heat 2 tsp ghee and add all the spices, cashew, raisin.
Then add the onion till they get light golden brown.
Add ginger garlic paste.
Add chopped mint leaf + cilantro. Mix well. Switch off.
Add 1 tsp salt and mix well.
Mix the cooked rice gently.
Add 1 tbsp ghee and mix well.
Ghee rice is ready!
If needed reheat by microwave or by placing over a hot tawa.
While measuring the rice, consider taking more rice for this kind of ghee rice, as we won't cook the rice completely like the regular day and we may need more quantity to serve.
Serving suggestions:
Serve hot as main course with any spicy curry.If needed reheat by microwave or by placing over a hot tawa.
While measuring the rice, consider taking more rice for this kind of ghee rice, as we won't cook the rice completely like the regular day and we may need more quantity to serve.
