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Ghee Rice

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Habib Rahman

Community member

"This is a festival food and it is alternate to biriyani in indian wedding if you don’t like hot spices in biriyani"
Difficulty
Medium 👍
Preparation
10 min
Baking
30 min
Resting
10 min

Ingredients

2Servings
300 ml
basmati rice
1 tsp
vegetable oil (for frying)
2 tbsp
ghee (for frying)
1 bulb
onion (for frying)
2 cloves
cardamom pods (for frying)
2 cloves
cloves (for frying)
½ bar
cinnamon stick (for frying)
1 tbsp
Ginger Garlic Paste
2 tbsp
yogurt (for frying)
1 stalk
Mint leaves
1 stalk
Coriander leaves
600 ml
water
1 pinch
saffron (for garnish)
1 tbsp
milk (for garnish)

Utensils

Deep Thick Bottom Cassrole

  • Step 1/ 3

    • 300 ml basmati rice

    Wash the rice 2 times to remove dust and soak the rice in water

  • Step 2/ 3

    • 1 tsp vegetable oil (for frying)
    • 2 tbsp ghee (for frying)
    • 1 bulb onion (for frying)
    • 2 cloves cardamom pods (for frying)
    • 2 cloves cloves (for frying)
    • ½ bar cinnamon stick (for frying)
    • 1 tbsp Ginger Garlic Paste
    • 2 tbsp yogurt (for frying)
    • 1 stalk Mint leaves
    • 1 stalk Coriander leaves
    • Deep Thick Bottom Cassrole

    Fry all the following ingredients in medium heat till it golden

  • Step 3/ 3

    • 600 ml water

    Boil the water with the fried ingredients in the same pot and bring to roll boil now add soaked rice and wait for the rice to cook 60 Percent and lower the heat to low and cover the pot with aluminium foil to allow the rice to get cooked in the vapour pressure for 20 Minutes and allow it to cool for 10 minutes now open and garnish with milk and saffron and also you can add nuts like cashew almond and dry grapes if you like now serve this rice with Non Veg Curries

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