Ghee rice is a very flavorful dish. It has the aromas of the whole garam masala, ghee and the slight coconut flavor from the coconut milk.
This is a dish that can be paired with some nice gravy or kurma, let it be veg or non veg it will for sure taste amazing.
I have cooked this using the seeraga samba rice (short grain rice) but it can be made with basmathi too.
It actually felt very light on stomach even though it was pretty rich with all the ghee and coconut milk.
I will provide stovetop and instant pot method here.
INGREDIENTS
2 cups seeraga samba rice
1 large onion
5 - 6 green chillies
1 cup water
1 1/4 cup thin coconut milk
Salt to taste
4 bay leaves
4 small piece cinnamon
2 black cardamom
4 green cardamom
1 1/2 tsp fennel seeds
2 tbsp coconut oil
2 tbsp ghee
20 cashews
20 raisins
INSTANT POT METHOD
• Slice the onions thinly and slit the green chillies.
• Switch on the instant pot in saute mode, once hot add the ghee and coconut oil ans let it melt. Add the cashews and raisins and cook till the cashews are golden brown and the raisins are plumped up.
• Then add in the whole garam masalas to the hot oil.
• Add in the sliced onions and green chillies, saute till the onions are soft and brown.
• Add the salt to taste.
• Pour the coconut milk and water, check for the salt. It should be salty, thats when the salt will be perfect when the rice is cooked.
• Cancel the saute mode and add in the washed and drained rice to the pan.
• Close the lid and pressure cook on high pressure for 7 mins.
• Let the pressure release naturally.
• Open the lid once the pin drops. Using a fork or spoon fluff the rice but gently.
• Garnish with the cashews and raisins.
• Serve hot with chicken gravy and raita.
STOVE TOP METHOD
• Slice the onions thinly and slit the green chillies.
• Switch on the heavy bottom pan, once hot add the ghee and coconut oil ans let it melt. Add the cashews and raisins and cook till the cashews are golden brown and raisins are plumped up. Remove and keep aside.
•Then add in the whole garam masalas to the hot oil.
• Add in the sliced onions and green chillies, saute till the onions are soft and brown.
• Add the salt to taste.
• Pour the coconut milk and water, check for the salt. It should be salty, thats when the salt will be perfect when the rice is cooked. Bring the liquid to boil.
• Add in the washed and drained rice to the pan.
• Cover and cook until the rice is cooked and the water is evaporated. Approx 12 to 15 mins.
• Open the lid and Using a fork or spoon fluff the rice but gently.
• Garnish with the cashews and raisins.
• Serve hot with chicken gravy and raita.
PICTORIAL RECIPE
• Slice the onions thinly and slit the green chillies.
• Switch on the instant pot in saute mode, once hot add the ghee and coconut oil and let it melt. Add the cashews and raisins and cook till the cashews are golden brown and raisins are plumped up. Remove and keep aside. (i didn't add coz i dint have either at home)
• Then add in the whole garam masalas to the hot oil.
• Add in the sliced onions and green chillies, saute till the onions are soft and brown.
• Add the salt to taste.
• Pour the coconut milk and water, check for the salt. It should be salty, thats when the salt will be perfect when the rice is cooked.
• Cancel the saute mode and add in the washed and drained rice to the pan.
• Close the lid and pressure cook on high pressure for 7 mins.
• Let the pressure release naturally.
• Open the lid once the pin drops. Using a fork or spoon fluff the rice but gently.
• Garnish with the cashews and raisins.
• Serve hot with chicken gravy and raita.
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