Howtoprepareghee Recipes

HOW TO MAKE GHEE (GHEE RECIPE)

Steps:

• Add butter to a heavy bottom deep pot and begin to melt on a medium flame.
• Butter melts and turns frothy. Then lower the flame & simmer until all of the froth evaporates. I usually leave a ladle/spoon in the pot as this prevents overflowing.
• Next butter will begin to bubble a lot. Stir it occasionally & continue to cook on a low heat.
• Soon the butter changes its color from yellow to clear golden. At this stage milk solids will settle at the bottom & begin to turn slightly light golden/brown. Also bubbles will reduce significantly indicating it is done.
• Turn off the stove and set the pot aside to cool down. This step is important to avoid overcooking or burning it.
• Ghee will continue to cook on its own for another 1 to 2 mins since the pot is hot. By then the ghee is perfectly done - clear, golden in color and all the milk solids browned but not burnt.
• When the temperature comes down, place a strainer over a clean jar and filter it. Press down the brown solids with a spoon.
• Cool the ghee completely and cover it with a tight lid. Store at room temperature in a dry cabinet for upto 3 months or refrigerate for an year. Ghee will solidify in a few hours or days depending on the temperature.
• Press SAUTE button (normal) on the Instant pot and add the butter to the inner steel pot.
• Butter will melt and turn frothy. Press the saute button twice again to adjust from normal to less.
• After a few minutes, the butter changes its color from yellow to clear golden. The milk solids settle down at the bottom.
• Press the CANCEL button. If the milk solids turn to light brown then remove the steel insert from the Instant pot. If the solids are still white in color you may leave the pot in. Ghee will continue to cook there and brown the milk solids.
• Let it cool down a bit. Clean and prepare air tight jars to transfer your ghee.
• Strain/ filter the ghee to a clean air tight jar. I strain it to several small jars so they remain fresh longer. Seal the jars well and store in a cool and dry place in your pantry.

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.

HOW TO PREPARE GHEE

Steps:

• Heat unsalted butter in a stainless steel, thick-bottomed sauce pan, over a low-medium flame.
• Allow the oil (ghee) to separate from the milk solids.
• Periodically remove the foam that accumulates at the top.
• When the oil is clear in color, the ghee is done.
• Remove from the stove and allow to cool for a while, than carefully pour off the ghee into a wide-mouthed jar through several layers of cheese cloth secured to the opening of the jar or through a fine mesh strainer.
• Cover the jar and store at room temperature.

GHEE

Steps:

• Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.