Ghee Rice
Ingredients
- 400 gWhite rice (long grain)
- 3 tbspghee
- 1 pcYellow onion (thinly sliced)
- 30 gRoasted salted cashews (whole)
- 20 gRaisin
- 1 pcCinnamon stick
- 4 pccardamom (whole)
- 3 pcClove
- 750 mlMineral water
- 1 pinchGray sea salt
- 400 gBasmati Rice (rinsed several times)
Method
Pearlescent rice with distinct grains, releasing the warm aroma of clarified butter and whole spices. Roasted cashews provide a satisfying crunch.
- 1
Rinse the rice in cold water several times. The water must run perfectly clear to remove starch and prevent sticking. Drain and set aside.
- 2
In a heavy-bottomed pot, heat the ghee. Fry the cashews until golden brown, then add the raisins until they plump up. Remove and set aside.
- 3
In the same ghee, toss in the cinnamon, cardamom, and cloves. When the spices are fragrant, add the onion. Sweat without coloring until translucent.
- 4
Pour the drained rice into the pot. Stir gently so each grain is coated in fat and becomes slightly translucent.
- 5
Pour in the water and salt. Bring to a boil, then cover tightly. Cook over very low heat for 15 minutes. The rice is ready when the water is absorbed and small holes form on the surface.
Frequently asked questions
How do you get this dish right?
- Never stir the rice while it's cooking, or you'll break the grains.
- Use a pot with a heavy lid to keep all the steam trapped inside.
How long does this dish keep?
Keeps for 3 days in the fridge. To reheat, add a spoonful of water and cover to recreate steam.
