Ghee Rice
- Vallabhaneni Lakshmi
Preparation Time: | 5 minutes |  |
Cooking Time: | 15 minutes |
Serving Size: | 1 |
Serves: | 4 |
Cooking Type: | Boil |
IngredientsOil | 150 | ml | Heat
|
Ghee | 150 | ml | Heat |
Cinnamon | 2 | grams | |
Cloves | 2 | grams | |
Caradamom | 2 | grams | |
Cashewnuts | 100 | grams | |
Bay leaves | 5 | grams | |
Green chillies | 50 | grams | |
Ginger | 10 | grams | |
Cilantro | 20 | grams | |
Cinnamon | 1 | gram | Roasted |
Khus Khus | 1 | tbsp | Roasted |
Garlic | 20 | grams | (1 large whole)
|
Rice (Basamati/ Pulao) | 750 | grams
| |
Coconut Milk | 1 | Unit | (One coconut) |
Water |
Salt |
Preparation- Grind Green chillies, Ginger, Cilantro, Cinnamon, Khus Khus and Garlic in a mixie.
Cooking Procedure- Braise Ghee, Cinnamon, Cloves, Caradamom, Cashew nuts and Bay Leaves in oil.
- Add masala paste and fry for two minutes.
- Add rice and dry roast for two minutes.
- Add coconut milk
- Add water (double the quantity of rice)
- Add salt to taste.
Tips
Recommended accompaniments:
- Cauliflower Koottu
- Chicken Khorma
- Onion and curds chutney
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