MALABAR GHEE RICE

 Ingredients:-

• Basmathi rice/jeera rice - 1 cup


• Onion - 1 (sliced)


• Cinnamon(Karugapatta) – 4 small nos


• Cloves (Grambu) - 4 nos


• Bay leaves - 1 no


• Cardamom (Elakka) – 4-5 nos


• Ginger -1tsp


• Garlic paste - 1tsp


• Caraway seed -1/2 tsp


• Star Anise-1nos {small}


• Water - 2 cup


• Salt - As req

 

Garnishing:-

• Onion fried - 1 medium


• Cashews–few


• Raisins –few


• Oil/ ghee for frying


• Mint and coriander leaves –few chopped

 

Instructions:-

1. Soak rice for 10-15 min in water and drain out the complete water from it.


2. Heat ghee in a wide and deep pan.


3. Add caraway seeds in to it. let it splutter.


4. Add whole masala(Cinnamon,Cloves,Bay leaves,Cardamom, Star Anise )and fry for a min or two.


5. Add chopped onion and sauté for few min, then add ginger- garlic paste sauté till it becomes pink in colour.


6. When onion became pink in colour and raw smell of ginger-garlic paste completely disappears; pour 2 cups of water and salt into it and boils it.


7. When water starts boiling add rice in to it and stir it.(note:-keep flame in high)


8. After adding rice, when first boiling occurs . Cover and cook on low flame till the water get dried completely and rice is cooked .(note cook the rice for 10-15 min, not more than that).Turn off the flame.


9. Now open the lid,stir it gently to bring rice at bottom  to the top,again cover it with lid for 5 more minutes.


10. Heat oil/ghee in a pan and fry the cashews and raisins till it turns golden brown. In the same oil, fry the sliced onion, till it becomes golden brown.


11. Garnish the cooked rice with fried onions, cashew, raisins, mint and coriander leaves.

VARIOUS STAGES

[gallery columns="4" ids="178,179,180,181,182,183,184,185,186,187,188,189,190,191,192,193,194"]