Ghee rice
Ghee rice is an aromatic and delicious rice made with ghee and spices. This recipe is one of the most simplest aromatic rice dish that can be prepared easily. Ghee rice is quite popular in Sri Lanka as well as South India and it is mostly prepared for a special meal.
4 cups water (approximately)
3 tbsp ghee
3 cardamom pods
3 cloves
A stick of cinnamon
2 bay leaves (optional)
1 star anise (optional)
2 tbsp ginger garlic paste
1 onion (finely chopped)
1 chicken stock cube
1 tsp salt ( adjust according to taste)
1. In the rice cooker pan, wash and drain the rice thrice or more until the starch in the rice disappear. (water should be clear)
2. Heat ghee in a pan and saute ginger garlic paste and the spices. Gradually add the onions and saute until the onions get translucent.
3. Transfer the hot onion garlic mixture to the drained rice in the rice cooker.
4. Mix the chicken stock cube and salt with the water and add it to the rice. Stir well and cook the rice in the rice cooker.
5. As soon as the rice is cooked, fluff rice with a spoon while it is hot.
No Rice cooker method
1. In a heavy bottomed pan, wash and drain the rice thrice or more until the starch in the rice disappear. (water should be clear)
2. Heat ghee in another small wok or a pan and saute ginger garlic paste and the spices. Gradually add the chopped onion and saute until the raw smell of onion and garlic disappear. (This will take less than a minute)
3. Transfer the hot onion garlic ghee mixture to the drained rice in the pan.
4. Mix the chicken stock cube and salt with the water and add it to the rice. Stir well and cook the rice in medium to high heat. When the water in the rice has disappeared, cook in very low heat until the rice is done.
5. As soon as the rice is cooked, fluff rice with a spoon while it is hot.
Notes:
• Different types of rice requires different water requirements. The above recipe is for the type Ponni raw rice. Basmati rice requires less water to cook. Be careful in using water if you are using a different type of rice you have never cooked before. The above water measurement is suitable for the type of rice I used.
• If you like the ghee rice to be more greasy, you can add more ghee while the rice is being cooked.
• To garnish ghee rice, you can deep fry cashews, thinly sliced onions, sultana or plums.
• To make ghee rice yellow colour, add a 1/4 tsp turmeric powder to the heated ghee mixture and mix it with the rice.
Ingredients
2 cups rice4 cups water (approximately)
3 tbsp ghee
3 cardamom pods
3 cloves
A stick of cinnamon
2 bay leaves (optional)
1 star anise (optional)
2 tbsp ginger garlic paste
1 onion (finely chopped)
1 chicken stock cube
1 tsp salt ( adjust according to taste)
Directions
Rice cooker method
2. Heat ghee in a pan and saute ginger garlic paste and the spices. Gradually add the onions and saute until the onions get translucent.
3. Transfer the hot onion garlic mixture to the drained rice in the rice cooker.
4. Mix the chicken stock cube and salt with the water and add it to the rice. Stir well and cook the rice in the rice cooker.
5. As soon as the rice is cooked, fluff rice with a spoon while it is hot.
No Rice cooker method
1. In a heavy bottomed pan, wash and drain the rice thrice or more until the starch in the rice disappear. (water should be clear)
2. Heat ghee in another small wok or a pan and saute ginger garlic paste and the spices. Gradually add the chopped onion and saute until the raw smell of onion and garlic disappear. (This will take less than a minute)
3. Transfer the hot onion garlic ghee mixture to the drained rice in the pan.
4. Mix the chicken stock cube and salt with the water and add it to the rice. Stir well and cook the rice in medium to high heat. When the water in the rice has disappeared, cook in very low heat until the rice is done.
5. As soon as the rice is cooked, fluff rice with a spoon while it is hot.
Notes:
• Different types of rice requires different water requirements. The above recipe is for the type Ponni raw rice. Basmati rice requires less water to cook. Be careful in using water if you are using a different type of rice you have never cooked before. The above water measurement is suitable for the type of rice I used.
• If you like the ghee rice to be more greasy, you can add more ghee while the rice is being cooked.
• To garnish ghee rice, you can deep fry cashews, thinly sliced onions, sultana or plums.
• To make ghee rice yellow colour, add a 1/4 tsp turmeric powder to the heated ghee mixture and mix it with the rice.
No comments: