Aromatic spices are toasted in ghee infusing the ghee with it flavors. Rice is toasted in this oil and cooked. Each grain of rice absorbs the flavors and stays separate creating a light, fluffy fragrant dish.
Course Side Dish
Keyword Gluten Free, Indian Food, Rice
Prep Time 10minutes
Cook Time 20minutes
Total Time 1hour
2CJeera Rice /Basmati Rice
2 - 3 TbspGhee
4 - 5Green Cardamom
4- 6 Cloves
2 InchCinnamon Stick
1 - 2Bay Leaf
4 - 6 ClovesGarlic
1/2 COnions Sliced thin.
3 3/4CWarm Water
Wash and soak the rice in plenty of water for 30 minutes. Drain.
Slice the onions, crush or thinly slice the ginger and garlic.
Heat a thick bottomed pan or pressure cooker and add 2 tbsp ghee to it. If not frying the garnishes skip to next step. When the ghee has become hot add the cashew nuts and fry till brown. Drain from the ghee and reserve. Add the raisins to the ghee and stir fry till puffed up. Drain and reserve. Add the thinly sliced onions for garnish and fry till golden brown. Drain and reserve as well.
If needed add 1 more tbsp of ghee to the pan. Add the whole spices and saute till their aroma fill the air. Add sliced onions, ginger and garlic. Saute till the onions become translucent. Add the drained rice and fry for few minutes till the grains begins to look dry. Add warm water (see notes) and salt. Close the lid and cook till done.
Cool in the pan for 20 minutes , transfer to a serving plate and sprinkle the fried garnishes on top.
If using pressure cooker, follow the standard cooking time for rice.
Amount of water required varies by rice - typically for basmati and Jeera I use a little less than twice the quantity of rice by volume - ex: 3 3/4 C water for 2 C rice.
You can make this with any non sticky raw rice. Rinse, soak and drain the excess starch. Fry and cook in enough water as required for that specific variety
Other spices that can be used are - star anise, mace (javetri), fennel, and black cardamom.
For detailed instructions go to https://oventales.com/mildly-spiced-ghee-rice/ .