Ghee rice is a simple and popular Indian dish that is quick and easy to prepare. The aromatic flavour of ghee with fewer spices is a real treat.
It is relished by kids and they love it with raitha. It tastes best with khuruma, gravies like rajma, mushroom, chicken, mutton and egg.
It is served at weddings, kid’s parties and many other functions.
Instructions
- This recipe tastes best with Zeera Samba rice.If you want you can make it with basmati rice too.
- A pressure cooker is used in this recipe. Cooking can also be done in a pot.
- If you are cooking in a pot or if the rice is old, more quantity of water is required. In that case, you can add 250 ml more water.
- Old rice is preferred.
- Wash the rice properly to remove starch.
- Always cook on a medium flame. If the flame is high, then the water evaporates very fast and the rice gets burnt.
Ingredients
Ghee – 4 tbsp
Indian Bay leaf (Tej patta) – 2
Cardamom – 2
Clove – 5
Cinnamon – 2 (1inch size)
Zeera Samba rice -500g
Onions -3 medium, sliced
Garlic- 4-5 cloves, cut into smaller pieces
Tomato-1 medium, finely chopped
Green chilly- 3, slit into 2 halves
Salt to taste -About 1 tsp
Method
1. Heat the cooker and add ghee to it.
Add Indian bay leaf, cardamom, clove and cinnamon.
Heat for about 2 minutes until you get the flavour of the spices.
2. Add onions, garlic and green chilly and sauté.
3. Then add tomatoes and stir for about 2 minutes.
4. Now add 750 ml of water. Keep heating it until it boils.
5. Add rice (washed and soaked for 20 minutes). Sprinkle salt and mix well.
6. Pressure cook for 2 whistles on medium flame.
7. After the pressure releases take the lid off. If you want softer rice leave it for 5 minutes further.
8. In both cases allow the rice to settle for 5 minutes and fluff gently. Be careful not to break it.
9.Transfer to a bowl. Ghee rice is ready to eat.
10.If required garnish the ghee rice with roasted cashew nuts (after frying in 1 tsp of ghee).
