Ghee rice

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

Preparation Time : 10 mins.
Cooking Time : 20 mins.

Serves 4.

1½ cups long grained rice
25 mm (1″) stick cinnamon (dalchini)
3 cloves (laung)
3 cardamoms (elaichi)
1 tsp chopped garlic
1 tsp chopped ginger
1½ cups onions, sliced
¼ cup ghee
salt to taste
For the garnish
fried onions
½ cup fried cashewnuts
2 tbsp fried raisins (kismis)
1. Clean, wash and soak the rice for approx. 15 minutes. Drain and keep aside.
2. Heat the ghee in a pan, add the cinnamon, cardamom, cloves, ginger and garlic and cook for a couple of minutes.
3. Add the onions and cook till they turn golden brown. Remove some onions and keep aside for the garnish.
4. Add the rice and 3½ cups of hot water and salt and pressure cook for 1 whistle. Allow the steam to escape before opening. Separate each grain of rice lightly with a fork. Garnish with the fried onions, cashewnuts and raisins and serve hot.

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