Fullmeals

Kerala Ghee Rice

Name: Kerala Ghee Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1.5 cups (approx. 285g) Chitti mutyalu Rice (Jeeraga Samba); 3 tbsp Ghee; 3 tbsp Cashews; 1 tbsp Raisins; 1/4 cup (from 1/2 onion) Onions (thinly sliced for frying); 2 Bay Leaves; 3-4 Cloves; 2 Green Cardamoms (crushed); 1 Javitri; 2 inch Cinnamon Stick; 1/2 cup Onions (semi-thick slices); 3 cups Hot Water; to taste Salt

Recipe by Vismai Food

Ready in45 min
Prep15 min
Cook30 min
CuisineIndian · South Indian
Serves4 People
DifficultyEasy
Calories~450 kcal

Ingredients

Main Ingredients

1.5 cups (approx. 285g)Chitti mutyalu Rice (Jeeraga Samba)
3 tbspGhee
3 tbspCashews
1 tbspRaisins
1/4 cup (from 1/2 onion)Onions (thinly sliced for frying)
2Bay Leaves
3-4Cloves
2Green Cardamoms (crushed)
1Javitri
2 inchCinnamon Stick
1/2 cupOnions (semi-thick slices)
3 cupsHot Water
to tasteSalt

Step-by-Step Instructions

1.Soak the Rice
Wash 1.5 cups of Chitti mutyalu Rice (Jeeraga Samba) thoroughly and soak it in water for 1 hour. Drain completely before use.
2.Fry Cashews and Raisins
In a thick-bottomed pot, add 3 tablespoons of ghee and let it melt. Add 3 tablespoons of cashews and fry on low flame until they turn light golden. Then, add 1 tablespoon of raisins and fry until they puff up. Immediately transfer the fried cashews and raisins to a plate and set aside.
3.Fry Thinly Sliced Onions
In the same ghee, add 1/4 cup of thinly sliced onions. Fry on medium flame until they turn light golden brown. Drain the fried onions and set them aside with the cashews and raisins.
4.Sauté Whole Spices and Onions
To the remaining ghee in the pot, add 2 bay leaves, 3-4 cloves, 2 crushed green cardamoms, 1 javitri, and a 2-inch cinnamon stick. Let the spices puff up for a few seconds. Then, add 1/2 cup of semi-thick onion slices and sauté until they soften and turn pink, which should take about 4-5 minutes.
5.Sauté Soaked Rice
Add the completely drained soaked rice to the pot. Gently sauté the rice on medium flame for 3-4 minutes until the moisture evaporates and the rice grains start to dry out slightly.
6.Add Water and Salt
Pour in 3 cups of hot water and add salt to taste. Stir gently to combine all ingredients.
7.Dum Cook the Rice
Cover the pot tightly with a lid to prevent steam from escaping. Cook on high flame for 5 minutes, then reduce the flame to low and continue cooking for another 7-10 minutes. After 15 minutes total cooking time, turn off the flame. Open the lid and gently stir the rice from bottom to top to ensure even cooking and prevent sticking.
8.Rest and Serve
Cover the pot again and let the rice rest for 20 minutes without opening the lid. This allows the rice grains to fully expand and become fluffy. After resting, open the lid and sprinkle the reserved fried onions, cashews, and raisins over the rice. Gently fluff the rice with a spatula. Serve the Ghee Rice hot with any spicy curries.