Ghee Rice | How To Prepare Ghee Rice

Ghee Rice – A simple flavorful delicacy in which fine grains of Basmati rice roasted with Ghee and spices; Later cooked with Coconut milk and garnished with cashews roasted in ghee and fried onions; rice loaded with richness and aroma, that scintillate your taste buds.

Hi there, there are so many fitness tidbits available in the social sites insisting to avoid certain foods, fast for the entire day, detox juices and so on. The one which is quite popular and seen in almost everywhere is to avoid ghee. They do preach to avoid ghee as it increases body weight. Oh Gosh!  I would seriously want to give them a lecture and show them videos of Rijuta. I believe everyone would have heard about her being the dietitian for Kareena and Alia Bhaat. I read her books years back and follow her guidelines. Nope, it is not because she was the reason behind Kareena’s Size Zero but because she asks you to take at least 2 tablespoons of Ghee every day. That’s MEEEE….

I love ghee, especially when it is homemade. I love to mix it with hot rice, drizzle a spoon over dal rice, use on dosas, toast bread and sometimes, as such.  Today’s recipe – Ghee Rice as we call Nei Soru back home is my childhood favorite. Home smells with the aroma of Ghee and coconut milk, the entire day when this rice was prepared at home. I love to have this rice with spicy curries like Egg kurma or Potato curry. The best combination of ghee rice is spicy fiery Chicken gravy.

I have been thinking to prepare this delicacy for so long and prepared for my today’s lunch. Did I say the entire Cafeteria when gaga over my lunch box during my lunchtime at the office?

Now, prepare this simple yet rich rice and surprise your family with its scintillating taste and mild subtle flavors.

Ingredients:

• 2 cups Basmati Rice
• 2 cups Coconut Milk
• 1 cup Water
• 4 tablespoon Ghee
• 2 Bay leaves
• 2-3 Cloves
• 2-3 Cardamom
• 1 inch Cinnamon Stick
• To Grind:
• 4 Green Chilies
• 6 Garlic Pods
• 1 teaspoon Ginger
• Handful of Mint Leaves
• Garnish
• 1 tablespoon Ghee
• 10 Cashews
• Fried Onions
• Handful of Coriander Leaves
• Handful of Mint Leaves

Method:

• Wash rice thoroughly with water and soak for about 30 minutes. Drain the water completely from the rice and keep it aside
• Grind green chilies, garlic, ginger, and mint leaves into fine paste with required amount of water
• In a heavy bottomed non-stick pan, add ghee, bay leaves, cloves, cardamom, cinnamon stick and allow it to sizzle
• Add the grounded paste and saute until the raw smell goes off
• Add the soaked rice to the paste and saute until the water is entirely absorbed and rice is coated well with grounded paste. Ensure the water is completely absorbed. It might take around 5 minutes
• Now, add coconut milk, water and required amount of salt.
• Cover the pan and cook over medium flame until the rice is cooked.
• Ensure not to stir often as it might break the rice.
• When the rice is almost cooked to ¾th level, place it on top of a wide pan and let it cook in the dum process over low flame for about 5- 8 minutes.
• Once the rice is done, remove from the flame
• Instead, you can cook in pressure cooker for about 1 whistle and follow the dum process for about 10 minutes
• Meanwhile, in a small pan, add ghee and roast cashew till it becomes brown
• Add chopped mint leaves, chopped coriander leaves, roasted cashews and fried onions on top of the rice and serve warmly
• Enjoy Ghee rice with spicy Egg kurma or Chicken gravy.

If you try the recipe, do let me know how they tasted in comments. If you like space, do like and follow my profile at here – Facebook, Google, Instagram

Thanks,

Karthi