Ingredients
Method
- Wash the rice and keep aside for fifteen minutes.
- Take ghee in a pressure pan, put the cashew pieces. After a while, add the raisins. Saute them for sometime. Once they are golden in collour, remove and keep them in aplate.
- In the same oil, put the spices. Put green chilli to it. After a few seconds, put the onions and saute it until translucent.
- Then add the rice and continue to saute for three minutes
- Add 2 cup of water and salt to it. A little bit of lime juice creates wonders.
- Initially, keep the flame high, then reduce it to a low flame and allow to cook until it is done. Keep covered for ten minutes.
- Put the cashew and raisins kept aside and gently mix the ghee rice. Serve with any curry or kurma.
Notes
Always use good quality ghee to make ghee rice.
To cook in pressure cooker, put one three-fourth cup of water and salt. Mix it and close the lid. Put the whistle and allow to cook for one whistle. Let the pressure release by itself. Later, garnish with the roasted nuts.
To cook in the rice cooker, transfer it after you saute the rice. Put two cups of water and salt, mix and switch on the power.
To use left over rice, make sure the rice is aromatic and the grains are separate. Take ghee in a pan, add two cardamom, cloves, green chilli and onion. Once you saute the onions, put half a teaspoon of pepper powder and salt. Mix the rice to it.
To cook in pressure cooker, put one three-fourth cup of water and salt. Mix it and close the lid. Put the whistle and allow to cook for one whistle. Let the pressure release by itself. Later, garnish with the roasted nuts.
To cook in the rice cooker, transfer it after you saute the rice. Put two cups of water and salt, mix and switch on the power.
To use left over rice, make sure the rice is aromatic and the grains are separate. Take ghee in a pan, add two cardamom, cloves, green chilli and onion. Once you saute the onions, put half a teaspoon of pepper powder and salt. Mix the rice to it.