A quintessential Indian dish…some say it originated in the Malabar region of Kerala while others claim its origin lies in the Mughal cuisine. Regardless where it originated, today, ghee rice has become synonymous with Indian curries – both vegetarian and non-vegetarian.
This rice dish is not for those who can see only calories on a plate. But if you love food for its flavour and its natural goodness, then you will not be disappointed with this one. An extremely easy recipe which makes a great accompaniment for any Indian meal. I once tried it with a Meditteranean lamb stew and the flavours worked beautifully.
The only variation to my recipe is that I used a cup of milk in addition to water to get a creamier and richer consistency. But you can make it omitting the milk and just adding water. The amount of ghee or clarified butter is also optional if you want a lighter version. But its ‘ghee rice’ and the amount should be enough to get the flavours through.
1. Basmati rice – 2 cups
2. Cinnamon – ½ bark
3. Cloves – 3
4. Cardamom – 3
5. Black peppercorns – 4
6. Star anise – 1
7. Bay leaf – 1-2
8. Milk – 1 cup
9. Salt – to taste
10. Ghee – 5 – 6 tbsp.
• Wash the rice, drain and keep aside.
• In a large handi, heat ghee and temper the spices.
• Add the drained rice and fry in ghee for a minute or two.
• Then add one cup of milk and 3 cups of water to cook the rice.
• Remove from heat and serve hot.
Note – The rice can also be garnished with fried shallots and cashewnuts.