Ingredients (measuring cup used, 1 cup = 250 ml)
1 cup basmati rice, 190 grams
3 tablespoons ghee/clarified butter
15 to 18 cashews/kaju
1 tablespoon raisins/kishmish
50 grams onion, thinly sliced or ⅓ cup thinly sliced onions or 1 medium onion, thinly sliced
1.75 to 2 cups water, add water as required
⅓ teaspoon rock salt or add as required
1 to 2 tablespoons chopped coriander leaves for garnish
whole spices/sabut garam masala:
1.5 inches cinnamon/dalchini
3 green cardamoms/choti elaichi
2 single strands of mace/javitri
4 to 5 black peppers/sabut kali mirch
1 tej patta
how to make the recipe:
rinse 1 cup basmati rice in water till the water runs clear of starch. then soak the rice grains for 30 minutes in enough water.
after 30 minutes, drain the water and keep the soaked rice aside.
before cooking, gather all the ingredients and keep aside – the whole spices, cashews and raisins.
slice 1 medium sized onion and keep aside.
cooking ghee rice:
heat 3 tablespoons ghee in a thick bottomed pot or a thick bottomed pan. keep the flame on a low.
now add the cashews first. saute till you see light brown specks on a few of the cashews.
then add the raisins. saute till the raisins puff up in the ghee. do stir continuously while sauteing the raisins and cashews.
remove with a slotted spoon and keep aside.
to the same ghee, add the whole spices and let them crackle and turn fragrant. do not burn the spices.
then immediately add the sliced onions.
stir and saute till the onions turn golden or caramelize.
now add the soaked rice.
gently stir the rice so that the ghee coats the grains evenly.
now add 1.75 to 2 cups of water. add water as required depending on the quality of rice. some brands of basmati rice need only 1.5 cups of water. so add water accordingly.
season with salt as per taste. i have used ⅓ teaspoon rock salt. if using any other salt, then add as per your taste. check the water and it should taste a bit salty.
cover the pan with a tight fitting lid.
simmer till the rice is cooked and all the water is absorbed. you can check once or twice while the rice is cooking. if the grains are not cooked and the water looks less, sprinkle a few tablespoons of water all over. cover and continue to cook.
once the rice grains are cooked, give a standing time of 5 to 6 minutes. remove the lid. fluff with a fork.
serve ghee rice hot garnished with fried cashews & raisins and some chopped coriander leaves. ghee rice tastes so good, that you can even have it plain without any accompanying curry or dal.