No matter what the occasion is, Indian meals are incomplete without a dish of rice. Be it a simple Dal Chawal after a tiring day or a Biryani for a cricket match party, rice holds a special place in the hearts and homes of Indians across the globe. Last month a customer on Bodhishop asked on our chat system if Desi cow ghee will taste good while making ghee rice. The answer is a big YES! There are various versions of ghee rice. Every household has its own distinctive recipe which makes their ghee rice taste different yet delicious. As the weekend arrives, Bodhishop.in brings to you a delectable recipe from Suhas' kitchen - Ghee Rice. Suhas' granddaughter has shared her recipe with Bodhishop.in
Recipe of Ghee Rice
- 1 cup of Basmati Rice approx 200 gms (Even a tukda Basmati will do if you don’t have Basmati available)
- 4 tablespoons Desi Cow Ghee
- 5 Cloves
- 4 Green Elaichis (cardamom)
- 2 Black Elaichis (cardamom)
- 1 Star anise
- 2 dried Bay leaves
- 7-8 Black peppercorns
- 1 inch Cinnamon
- 2 teaspoon Jeera
- Half cup coriander (finely chopped)
- 1 Onion (sliced)
- 7-8 Cashewnuts - Optional
- 2 ½ cups of water
- Salt to taste
Wash the rice 3 times with water. Keep the washed rice aside or 30 minutes. Make sure the entire water is drained out otherwise the rice will become sticky.
Finely slice one large or 2 medium-sized onions. Add some salt to the sliced onions and deep fry till brown.
Fry the cashew nuts till golden brown. This ingredient is completely optional and you can skip it.
Keep 2 ½ cups of water to boil.
Meanwhile, in a pressure cooker heat 1 tablespoon of ghee. Add all the whole spices followed by Jeera. Once the spices start releasing their aroma, add the washed rice. Add 1 tablespoon of ghee on the rice and saute the rice for 15 minutes.
Add boiling water to the rice and stir once. Add salt to taste. Allow the rice to boil until it is 70% done.
Add half tablespoon of ghee, stir and close the lid of the pressure cooker. Pressure cook the rice for 1 whistle. Lower the flame and cook for 5 minutes on low flame.
Once the cooker has cooled down, open the lid. Add finely chopped coriander, fried onions, fried cashew nuts and the remaining ghee. Lightly toss the rice.
Serve hot with dal or any curry of your choice.
About the author
Suhas Kulkarni is a resident of Nagpur. She is an 86 year old home-maker who loves cooking various types of Indian foods and specializes in Maharashtrian cuisine. She believes that good food can be made only using good ingredients. She is a strict vegetarian who supports animal-cruelty free products.
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