Ghee rice

Ghee rice

By
From
The Complete Asian Cookbook
Serves
4-5
Photographer
Alan Benson

Ingredients

Quantity Ingredient
400g basmati or other long-grain rice
2 1/2 tablespoons ghee
1 large onion, thinly sliced
4 whole cloves
6 cardamom pods, bruised
1 cinnamon stick
875ml beef, chicken or mutton stock
2 teaspoons salt

Method

  1. Wash the rice well and drain in a colander for 30 minutes.
  2. Heat the ghee in a saucepan over medium heat. Add the onion and cook until golden. Add the spices and rice and cook, stirring constantly with a slotted metal spoon, for 5 minutes. Add the hot stock and salt and bring to the boil, then reduce the heat to low, cover, and cook for 15–20 minutes without lifting the lid. Remove from the heat, uncover and rest for 5 minutes to allow steam to escape. Gently fluff up the rice with a fork, removing the whole spices.
  3. When transferring the rice to a serving dish, use a slotted metal spoon to avoid crushing the grains of rice. Serve hot, accompanied by curries of meat and vegetables, pickles and sambols.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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