Indian ghee rice

Indian ghee rice

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Serve with a curry, grilled spiced chicken or pork, lamb or chicken satays. To get the best flavour, onions must be allowed to cook gently for a long time.

Ingredients

Quantity Ingredient
60g ghee
or 60ml oil
1 onion, finely sliced
1 teaspoon turmeric
400g long-grain rice, preferably basmati
875ml chicken stock, boiling
8 black peppercorns
2 cloves
4 cardamom pods
1 teaspoon salt
1 cinnamon stick
155g peas, cooked and hot

Method

  1. Heat ghee or oil in a heavy saucepan, add half the onion and fry gently until golden brown. Make sure onion is well cooked but do not allow to burn.
  2. Add turmeric and cook, stirring, for 1 minute. Add rice and fry for 5–10 minutes, stirring constantly, until it is golden. Add boiling stock with peppercorns, cloves, cardamom, salt, cinnamon and remaining onion.
  3. Bring to the boil, stirring from time to time, then turn heat down very low, cover pan tightly and cook gently without stirring for 10–20 minutes or until rice is tender and liquid is absorbed. Turn off heat and leave covered until serving time, then remove lid and fluff rice up with a fork. Serve garnished with peas.

Variation

  • Curried rice: Follow recipe for Indian ghee rice, adding 2 teaspoons curry powder with the turmeric.
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