Ghee Rice (South India)
South Indian-style ghee rice made with basmati rice, dried apricots, raisins and cashews, tempered with fennel and bay leaf, and finished with sauteed onion. A lightly sweet, aromatic one-pot rice.
Ingredients
- Dried Apricots (Afghan Jardalu - Pitless) — 1 piece (whole)
- raisins — 2 piece (chopped)
- ginger garlic paste — 15 g
- Water — 0.25 piece (whole)
- rice — 340 g (ground)
- bay leaf — 1 piece (ground)
- green chillies — 2 piece (chopped)
- kosher salt (optional) (whole)
- Cashew Nuts — 8 g (whole)
- Fennel Seeds — 1 piece (whole)
- onion — 1 piece (chopped)
Method
- Heat ghee in a pressure cooker or heavy pot. Add fennel seeds and bay leaves; saute till aromatic.
- Add raisins, dried apricots and cashews; fry for 30 seconds until the cashews turn golden. Remove and keep aside.
- In the same ghee, add sliced onion and fry until golden brown. Remove half for garnish.
- Add ginger-garlic paste and green chillies to the remaining onion; saute for a minute until the raw smell disappears.
- Add rice and toss gently for 2 minutes to coat with the ghee.
- Add measured water and salt; bring to a boil, then cover and simmer on low heat for 15-18 minutes until the water is absorbed and the rice is cooked.
- Rest for 5 minutes, then fluff gently. Top with the fried apricots, raisins, cashews and reserved onions. Serve hot with raita or a side curry.
Common questions
- Ghee Rice (South India) ko English mein kya kehte hain?
- दक्षिण भारतीय घी चावल ko English mein Ghee Rice (South India) likhte hain.
- Ek plate Ghee Rice (South India) mein kitni calories hoti hain?
- 351 kcal per plate.
- Kitna time lagta hai?
- 50 min lagta hai — 30 min taiyari, 20 min pakana.