Ghee Rice

INGREDIENTS:

1.    2 cups Basmati rice

2.    3 tbsp Ghee

3.    1tbsp cooking oil

4.    1 Medium onion (sliced)

5.    Some mint leaves

6.    3 green chilli slits

7.    1 tbsp ginger garlic paste

8.    3 cups coconut milk

9.    1 cup water

10.  1 tsp fennel seeds

11.  1 inch Cinnamon

12.  6 Cloves

13.  3 Bay Leaves

14.  1 star anise

15.  Salt to taste

Making Ghee rice:

1.    Wash 2 cups of basmati rice and soak it for 10 minutes.

2.    Heat a pressure cooker and add 3 tbsp ghee and 1tbsp cooking oil.

3.    Once the ghee and oil is heated, add

·         1tsp fennel seeds

·         1 inch Cinnamon

·         4 Cloves

·         2 Bay Leaves

·         1 star anise

Allow it to pop up.

4.    Once it splutters, add green chilli and mint leaves and just give a sauté.

5.    Now add sliced onion and sauté it until it turns light golden brown.

6.    Then add 1 tbsp of ginger garlic paste and sauté till the raw smell goes.

7.    Add water and coconut milk. I usually add 1 part of water and rest coconut milk. As I have taken 2 cups rice I’m adding 3 cups of coconut milk and 1 cup of water. Allow it to boil.

8.    Once it starts boiling add salt to taste and add the soaked rice by darning out the water. Mix it well and close the pressure cooker and leave for 2 whistles.

9.    After 2 whistles switch off the stove. Once pressure is released open the cooker.

10.  Now hot flavour-full ghee rice is ready to be served with paneer butter masala or with any spicy gravy.

Note:

1.    If you want it rich you can sauté cashew nuts and raisin in ghee and you can add it.

2.    You can also reduce the quantity of coconut milk and you can add water instead.