Flavoured rice is always a favourite for me, and most often than not, I end up eating just that with chips/papad and pickle. Last weekend, I was just clearing out my kitchen and realised there is a bit of basmati rice left over from the time I made the curd rice. The RCI event came to my mind suddenly and I checked online for Bengali Rice Dishes.
Ghee rice is typically made in North Kerala and the Malabar Ghee Rice is a very popular base for chicken curry and mutton curry. Ghee rice is also served at weddings and used with biryani masala too. I first tasted Ghee Rice at a Muslim wedding and immediately loved its flavours and simplicity. You can make Ghee Rice very easily with few ingredients and steps.
This is a simple and quick recipe for ghee rice that doesn’t need much ingredients. Its totally flexible and you can customize it with whatever spices you want or what’s available in your pantry.
Ingredients for Ghee Rice:
Basmati Rice – 1 cup
Ghee – 2 tbsp
Chopped onion – 1 small
Cardamom – 3
Cloves – 3
Peppercorns – 1 tsp
Ginger garlic paste – 1 tsp (optional)
Coriander/cilantro leaves – a bunch
How to make Ghee Rice:
1. Wash and rinse the rice and keep it soaked in some water for 30 minutes.
2. Heat the ghee in a pressure cooker and lightly fry the onions, cardamom, cloves and peppercorns. I also added ginger garlic paste for some flavour.
3. Add the soaked rice and fry for a minute. Add 2 cups water, close the cooker and cook for one whistle.
4. Once the pressure has left the cooker, transfer to a bowl, serve with chopped cilantro and serve hot with raita, pickle and papad.