Malabar Style Ghee Rice
A tasty ghee rice (made of less ghee), goes well with chicken curry, korma, Kerala pappadam ….
Serves: 2 - 3
Please use same measuring cup to measure rice and water.
1 tablespoon ghee (or 1 – 3 tablespoon)
2 cinnamon sticks (1 – inch in size)
1 bay leaf
1 onion, finely sliced
1 cup / 200 g (Indian standard measuring cup of 200 ml / 8 oz capacity) basmati rice (Neesa brand)
1 ¾ cup + 2 tablespoon water (less than 2 cups water)
½ teaspoon salt
Shallow fried onion (optional)
Shallow fried raisins and cashew nuts (optional)
Wash and clean basmati rice and soak in 2 cups water for half an hour. Drain out water thoroughly.
Heat ghee in a wide non stick pan. Add cloves, cardamom, cinnamon and bay leaf. Fry on a low heat for 2 minutes until fragrant.
Add finely sliced onion and fry till golden color and crisp.
Add drained rice and mix well.
Add salt and 1 3/4 + 2 tablespoon water (less than 2 cups). Stir all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 15 – 18 minutes until done / rice well cooked / water dries up. Stir occasionally. Decorate with shallow fried onions, cashew nuts and raisins. Serve with chicken / fish curry / korma / Kerala pappadam …