Indian Ghee Rice Recipes

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.

INDIAN GHEE RICE

Steps:

• Heat the ghee in a saucepan which has a tight fitting lid.
• Fry half the onions until golden brown.
• Add the turmeric and stir well for a minute.
• Add the rice and fry for a few minutes, stirring until it is golden in colour.
• Add the boiling stock, spices, and remaining onions.
• Stir well and cover tightly and cook on a very low heat for 20 to 25 minutes.
• Turn off the heat, and keep covered until ready to serve.
• A few minutes before serving, uncover the pan to allow steam to escape.
• Fluff up with a fork and garnish with the peas.

INDIAN STYLE BASMATI RICE

Steps:

• Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
• Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.