Ghee Rice

Ingredents:

Raw rice / Basmathi rice - 1 cup
Ghee - 4 tablespoon
Onion - 1
Green chili - 4
Finely chopped ginger - 1 teaspoon
Finely chopped garlic - 1 teaspoon
Finely chopped corriander + pudina -1 tablsepoon
Cinnamon - 3pieces
Cloves - 3
Cashewnut - as needed
Salt - as needed

Procedure:

• Rinse the rice in water and drain the water.
• Add ghee to the pan and when it gets heated, add cinnamon and cloves.
• Add long sliced onions and green chilis.
• Add rice and saute for a minute.
• Add two cups of water, salt and cover the pan.
• When it boils well, simmer the flame.
• When the rice is cooked three-fourth, add pudina and corriander and stir well.
• When the rice is fully boiled, add roasted cashewnuts.

Note:

If you wish you can add

• coconut mlk, reducing the quantity of water.
• crushed cardamon / elaichi

Learnt from: Mrs. Shoba Mohan, my friend

COCONUT MILK RICE

Ingredients:


Rice - 1 1/4 cup
Coconut scraped - 1/4 cup
Onion(Big piece) - 1
Green chilli - 4
Tomato(small) - 1
Cinnamon - 3 pieces
Cardamom - 1
Big jeera / sauf - 1 teaspoon
Butter / Ghee - 1 teaspoon
Oil - 3 teaspoons
Corrinader leaves chopped - 2 teaspoons
Pudina - only 5 to 6 leaves
chopped ginger - 1 teaspoon
chopped garlic - 2 teaspoons
salt - as needed

Procedure:

• Extract milk from the scraped coconut.
• Add butter / ghee and oil to the cooking vessel.
• When it gets heated, season with coarsely powdered sauf, cardamom and cinnamon.
• Add long sliced onions, giner and garlic pieces and saute well.
• Add green chillies and tomato; saute well.
• Add coconut milk, water required, salt and rice and close the vessel.
• Stir now and then till it gets fully cooked.
  
  

Note:
It is a dish in which the flavour is highlighted more than the taste. Hence an apt side dish is very important. Suitable suggestions: Any type of kurma, or non-veg/veg masala curry.

Learnt from: Mrs. Jothi, my mother-in-law