NMOT: Nam Mane Oota Tindi

Ghee Rice

The most delectable rice dish, which goes well with any curry. The aroma of basmati rice and ghee (clarified butter) along with Indian spices, make this dish very tasty.

Ghee Rice
  1. Wash & soak basmati rice in 1.5 cup water for 30 min.
  2. Cut onion lengthwise. Set aside.
  1. Heat ghee in a kadai, fry cashews till golden. Set aside.
  2. In same kadai, sauté whole spices (Bay leaf, cloves, cinnamon, black & green cardamom) on a medium flame for few seconds.
  3. Add thinly sliced onions & sauté until translucent.
  4. Then add ginger garlic paste. Sauté until intense smell of ginger garlic paste is gone.
  5. Add water (approx. 1.5 cup) which was used to soak basmati rice, wait until it comes to boil and add salt per taste.
  6. Rice needs to be added now and close the kadai with lid, let it cook in low flame for 15 min. (if you are using the pressure cooker, close the lid & don’t put the whistle, let it cook in low flame for 15 min)
  7. After 15 min let it cool for 5-10 min, then add deep fried crisp onion (this is optional) & mix gently.
  8. Super simple, aromatic Ghee rice is ready to be served with your choice of curry or korma.

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Nam Mane Oota Tindi

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