Jul 15, 2012

Malabar Style Ghee Rice

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)

3 cloves

2 cinnamon sticks (1 – inch in size)

3 cardamom

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

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