Ghee rice recipe malabar style | Kerala ghee rice recipe

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Wash the rice a few times and drain. If using jeerakasala rice, no soaking is needed; if using basmati, soak it for about 30 minutes. Drain completely.
2. Grind the ginger into a paste, adding green chili if you like. Slice the onions.
3. Bring 2 ½ cups water to a boil.
4. Heat the ghee and fry the cashews until nearly golden, then add the raisins and saute until they puff up. Remove to a plate.
5. In the same pan, fry the sliced onions, stirring constantly, until golden. Transfer to the plate; these are the garnish.
6. In the same pot, add the whole spices and saute until fragrant, taking care not to burn them.
7. Add the sliced onions for the rice and fry until golden.
8. Add the ginger paste and saute briefly.
9. Add the drained rice and fry on medium flame for 2 to 3 minutes, stirring gently so the grains do not break.
10. Add salt and pour in the hot water. Stir gently and taste for salt, adding more if needed.
11. Set the flame to medium, cover and cook until all the water is absorbed, about 5 to 8 minutes depending on the pot.
12. Fluff up the rice. If it is undercooked, sprinkle on a little water and cook a bit more.
13. Switch off the heat and keep covered for 5 more minutes.
14. Garnish with the fried onions, cashews and raisins.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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