Ingredients:
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons ghee (clarified butter)
- 1 large onion, thinly sliced
- 2-3 green chilies, slit
- 1-inch cinnamon stick
- 3-4 cloves
- 2-3 cardamom pods
- 1 bay leaf
- 1/4 cup cashews
- 1/4 cup raisins
- Salt to taste
- Fresh coriander leaves for garnish (optional)
Instructions:
- Rinse the Rice:
- Wash the basmati rice under cold running water until the water runs clear. Soak the rice in water for about 20-30 minutes.
- Cook the Rice:
- In a pot, bring 2 cups of water to a boil. Drain the soaked rice and add it to the boiling water.
- Cook the rice until it’s 70-80% cooked. The grains should still have a slight bite to them. Drain the rice and set it aside.
- Prepare the Tempering:
- In a large pan or kadai, heat ghee over medium heat.
- Add cinnamon, cloves, cardamom pods, and bay leaf. Sauté for a minute until the spices release their aroma.
- Saute Onions:
- Add thinly sliced onions to the pan. Sauté until the onions become golden brown.
- Add Cashews and Raisins:
- Add cashews and raisins to the pan. Sauté until the cashews turn golden and the raisins plump up.
- Combine Rice and Tempering:
- Add the partially cooked rice to the pan. Gently mix the rice with the tempered spices and onions.
- Season with Salt:
- Season the rice with salt according to your taste. Mix well.
- Cook on Low Heat:
- Reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice cook for another 10-15 minutes until fully cooked. This slow cooking allows the flavors to infuse into the rice.
- Garnish and Serve:
- Once the rice is fully cooked, fluff it with a fork. Garnish with fresh coriander leaves if desired.
- Serve the delicious Ghee Rice hot with your favorite side dish, such as a vegetable curry or raita.
Enjoy your flavorful Ghee Rice!