MALABAR SPECIAL GHEE RICE
INGREDIENTS
Basmati rice - 2 cups
Ginger garlic paste - 2 tbsp
Cardamom, cloves, cinnamon stick, fennel seed - 3 pieces each+1tsp (Fennel seed)
Onion - 1, sliced
Lemon juice or vinegar - 2 tbsp
Curry leaves
Cashews and raisins
Fried sliced onion (for garnishing)
Salt
Ghee
PREPARATION
- Heat some oil in a pan and fry finely sliced onion .(mix salt and onion together. Keep it for some time and then squeeze the excess water in it. Repeat 2 times). Keep it aside. This is for garnishing.
- Now pour some ghee in the same pan and fry cashews and dried grapes. Keep it aside.
- Clean and wash the rice and drain it. Keep it aside.
- Then take a vessel and pour some ghee in it.
- When hot add cardamom, cloves, cinnamon stick, fennel seed to the same vessel. Saute for a while.
- Then add in the sliced onion and when done, put the rice to it and mix well.
- Add the ginger garlic paste and mix with the rice and cook in a low flame.
- By the time boil 4 cups of water( take water, double of the rice) in a separate pot.
- When the water boils, pour it over the rice. Mix well.
- Add the lemon juice and salt too.
- Stir well and add curry leaves.
- Close the lid and cook on a low flame until all the water gets dried up.
- Transfer to a serving plate and garnish with fried onion, cashews and raisins.
