This recipe sure brings some wonderful memories of my childhood as it is a family favorite. My Amma made this dish mostly for Sunday lunches along with kurma, which is a coconut based vegetable preparation. My siblings and I waited for this special treat on birthdays, festivals or any other special occasions. Back then basmati rice had an unmistakable fragrance which now seems to have disappeared. Basmati rice available these days is not as fragrant as it used to be.
Ghee rice is nothing but basmati rice cooked with a few select whole spices in ghee. This has a special aroma and can be paired with any dish.
The key here is to cook the rice to perfection with each grain separate. Soaking for a specified time to using the right amount of water and cooking at the right temperature and for a specific time yields the perfect rice. Let’s make some ghee rice.
Servings
3-4
Prep Time
20-25 minutes
Cook Time
5-8 minutes
Total Time
About 30 minutes
- 1 cup basmati rice
- 1 ¾ cups water
- 2 tbsp ghee
- 1 “ piece cinnamon
- 1-2 star anise
- 10 whole black pepper
- 10 whole cashew nuts
- 3 tbsp golden raisins
- 1 sprig curry leaves
Step 1
Rinse and soak basmati rice for 20 minutes.
Step 2
In a pan add ghee when it melts add cinnamon, star anise, whole black pepper ,cashew nuts and raisins.
Step 3
Cook for a minute or two and add the water. Meanwhile drain the water the rice has been soaking in.
Step 4
When the water comes to a boil add the drained rice along with curry leaves, cover the lid and cook on medium flame for 5-7 minutes.
Step 5
Turn off the flame, fluff the rice with a fork and keep covered for 10 minutes. The rice is ready to be served with your favorite curry.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
ALL TAGS
© 2019 Fusion Kitchen Tales. All Rights Reserved.
0 Comments