Ghee Rice

INGREDIENTS:

Basmati or Jeera Rice 2 cups
Water 4 cups
Salt to taste
Green Chilis 1-2 slit
Cloves 4
Cinnamon 1 inch stick
Green Cardamom 4
Bayleaf 1-2
Star Anise 1
Onion 1 large thinly sliced
Cashew Nuts a handful
Raisins a handful
Ghee 4 tbsp

METHOD:

Serving Size: 4-5

Wash and soak rice in water for 15 minutes.

Heat ghee in a thick bottomed pan. Fry the sliced onions until golden, about to caramelize but not burnt. Remove and set aside. Fry the cashew nuts and raisins (until they puff up) and remove in a plate.

In the same pan fry the green chilis and dry spices till aroma emanates.

Add 4 cups water and salt to taste. Bring to a boil.

Drain the soaked rice and add to the pan. Gently mix, cover and cook on slow flame till all the water has been absorbed and the rice is cooked.

Switch off the flame and allow the rice to rest for 5-10 minutes.

If using pressure cooker cook the rice for 1 whistle and let the pressure fall naturally.

Fluff the rice gently with a fork and garnish with browned onion, raisins and cashew nuts.

Serve ghee rice with a curry or any korma of your choice.

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