Ghee Rice

 INGREDIENTS:

1. Basmati Rice (Long Grained) 2 cups
2. Water 4 cups
3. Salt to taste
4. Green Chilis 1-2 slit
5. Cloves 4 
6. Cinnamon 1-inch stick
7. Green Cardamom 4
8. Bayleaf 1-2
9. Star Anise 1
10. Onion 1 large, thinly sliced
11. Cashew Nuts, a handful
12. Raisins, a handful
13. Ghee 4 tbsp 

METHOD:

Serving Size: 4-5

Wash and soak rice in water for 15 minutes.

Heat ghee in a thick-bottomed pan. Fry the sliced onions until golden. Remove and set aside. Fry the cashew nuts and raisins (until they puff up) and remove to a plate.

In the same pan, fry the green chilis and dry spices till the aroma emanates.

Add 4 cups of water and salt to taste. Bring to a boil.

Drain the soaked rice and add it to the pan. Gently mix, cover, and cook on a slow flame till all the water has been absorbed and the rice is cooked.

Switch off the flame and allow the rice to rest for 5-10 minutes.

If using a pressure cooker, cook the rice for 1 whistle and let the pressure fall naturally.

Gently fluff the rice with a fork and garnish with browned onion, raisins, and cashew nuts.

Serve ghee rice with either chicken curry, egg curry, or vegetable korma alongside boondi raita and papad.