Ghee Rice How To Make Ghee Rice Recipes

GHEE RICE | HOW TO MAKE GHEE RICE

Steps:

• Heat 1 tbsp of ghee in a pan. To this add uncooked rice and saute for 2 minutes on medium flame to get nice aroma.
• Add bay leaf, cardamom pods, cinnamon, cloves, star anise, marati moggu, cumin seeds, salt to taste , 1 1/2 cup of water, and bring it to a boil.
• Cover with lid once the rice comes to a boil, and simmer on medium-low flame for 10 to 12 minutes or until rice is cooked through.
• In another pan, heat 1 1/2 tbsp of ghee. Add cumin seeds and cashews and saute for few seconds.
• Add chopped green chile, green peas and sweet corn and continue to saute for another 2 or 3 minutes on medium flame.
• Add cooked rice and lightly-toss until combined.
• Ghee Rice is ready. Serve and enjoy.
• Press the SAUTE button and add 1 tbsp of ghee to inner steel pot of instant pot. Add cashews and saute until golden brown. Transfer this to a plate and set aside.
• Add remaining 1 1/2 tbsp of ghee, 1 tsp cumin seeds, whole spices (bay leaf, cardamom, cloves, cinnamon, marati moggu, star anise) and saute for 30 seconds.
• Add uncooked basmati rice and continue to saute for another 1 or 2 minute. This is optional but mainly done to get nice aroma. To this add green chile, sweet corn, green peas, salt to taste, 1 1/4 cup of water and deglaze the bottom by scrubbing with spatula. Press the CANCEL button.
• Secure instant pot with lid with vent to sealing position.
• Press the PRESSURE COOK button and set the timer for 5 minutes.
• Let the pressure release naturally for 3 minutes. If you want softer rice let it sit for 5 minutes. Then release any remaining pressure manually.
• Let this cool down a bit. Add cashews and toss to combine. Serve and enjoy.

GHEE RICE RECIPE

Steps:

• Wash 1 cup rice until the water runs clear. Soak it for at least 20 to 30 minutes. Drain and set aside. While the rice soaks, slice 1 medium onion thinly & slit 1 green chilies.
• Heat a pressure cooker or a pot with 2 tablespoons of ghee. Fry 14 cashews till lightly golden, add 14 raisins and stir up. When they turn plump set them aside in a plate.
• To the same pan, add onions. You can also skip onions from the recipe. Fry them till golden, about to caramelize but not burnt. These are the fried onions / barista. These onions are used for garnishing and they add flavor to the rice.
• Add all the whole spices to the pan & fry for a min until aromatic.
• Add green chilies, drained rice & fry on a medium flame for about 3 to 4 minutes. Stir to prevent burning .
• Pour 1¾ cups water and salt as needed. You may need to add more or less water depending on the rice.
• Taste the water and check the salt. If needed add more. Ideally the water has to be slightly salty.
• If making in a pressure cooker, cook on a medium heat until you hear 1 whistle. If making in pot, cover and cook on a very low flame until the rice is cooked fully but not mushy.
• When the pressure releases, Open the lid and gently fluff up the rice with a fork.
• Transfer ghee rice to a serving bowl or plate. Garnish with raisins, cashews, fried onions and coriander leaves.
• Serve ghee rice with any gravy like kurma, curry or even with egg roast. You can also eat it plain.
• Press the SAUTE button & add ghee to the inner steel pot of the Instant pot.
• When the ghee melts, add the cashews & saute until they turn light golden.
• Then add in the raisins and stir until they plum up. Remove the cashews and raisins to a small plate.
• Stir in the onion slices to the ghee and spread them in a single layer.
• Next stir them every now and then until they turn golden to light brown & aromatic. If the pot is too hot, you can switch the saute to low by pressing (saute button again). Drain the ghee well and remove to the same plate.
• Now add in all the whole spices, followed by the green chilli and drained rice.
• Saute for 30 to 60 seconds & press CANCEL button.
• Pour water and add salt. Deglaze by scrubbing the bottom of the steel pot with a spatula. Taste the water and add more salt if needed.
• Secure the instant pot with the lid. Position the steam release handle/ vent to sealing.
• Press the PRESSURE COOK button (or manual on older IPs) and set the timer to 5 mins.
• When the IP beeps, wait for natural pressure release for 2 to 3 mins. For softer rice, you can wait upto 5 mins. Then release the rest manually by moving the steam release handle from sealing to venting.
• Cool down a bit and then garnish ghee rice with fried onions, raisins and cashews.