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.

RASAM AND GHEE RICE

Steps:

• For the rasam: Combine the tomatoes and 2 quarts water in a 3- to 4-quart pot. Bring to a simmer over high heat, then add the Rasam Podi, tamarind paste, serrano, turmeric and salt to taste. Simmer for about 5 minutes. Use tongs to transfer the tomatoes to a fine sieve set over a bowl and use the tongs to squeeze out all of the liquid from the tomatoes. Add the tomato juice to the pot. Bring to a boil again and boil for about 30 seconds.
• In a small cast-iron skillet, combine the ghee, cilantro, curry leaves and mustard seeds and place over medium heat. Cook, stirring, until the mustard seeds start to pop. Turn off the heat and add the lime juice. Add a couple ladles of the broth to the skillet to cool the mixture, and then add all of it to the broth.
• For the ghee rice: Put the rice in a strainer and rinse thoroughly under cold running water. Place in a medium saucepan. Add enough cold water to the pot to cover the rice by about 1/2 inch. Place over medium heat and bring to a boil. Lower the heat, cover the pan and simmer, covered, 10 to 12 minutes. Turn off the heat and let the rice sit, covered, until the water is absorbed and the rice fluffs easily, 5 to 10 minutes.
• Fluff the rice and add the ghee, peanuts, cilantro stems and peppercorns. Mix thoroughly and add salt to taste. Serve with the rasam.
• Toast the coriander seeds, cumin seeds and peppercorns each separately in a dry cast-iron skillet over high heat until they're aromatic and begin to pop, 15 to 45 seconds each depending on the spice and the heat of the skillet. Combine the spices in a medium bowl as they are toasted. In the same hot skillet, combine the chiles, curry leaves and the lentils. Cook, stirring, until toasted, about 2 minutes. Pour into the bowl with the spices. Working in batches, grind the mixture in a spice grinder. Mix together carefully. Store in a dry clean jar for 1 to 2 months.