Ingredients:
1) Biriyani
rice (aged scented fine raw rice) – 500 gm.
2) Ghee
(clarified butter) – 3 tablespoons
3) Onion – 250
gm.
4) Cashew nuts
– 25 gm.
5) Raisins or
sultanas – 25 gm.
6) Cumin seeds
– 1 pinch
7) Saffron – 1
pinch
8) Cinnamon
stick – 2 inch piece
9) Cloves – 3
Nos.
10)
Cardamom – 1 pod
11)
Salt – 1 teaspoon
12)
Water – 1 litre
To Cook:
Peel the onions. Cut
vertically into two and remove the hard root portion. Slice thinly lengthwise.
Set a small thick wok on the stove. Pour in 2 tablespoons of ghee. Chuck in the
sliced onions. Roast slowly, stirring frequently until the onions are
caramelized. Turn off the heat and set aside. Wash and drain the rice. Shell
and crush the cardamom seeds.
Set a large thick wok on the stove. Pour in the remaining
tablespoon of ghee and throw in the cashew nuts. Stir on low heat until the
cashew nuts turn golden brown. Now add the sultanas or raisins and stir once.
Quickly tip in the washed and drained rice. Add the cinnamon stick, the cloves,
the crushed cardamom seeds, the cumin seeds, the saffron, and the salt. Stir
occasionally.
In the meantime, set a vessel with a litre of water on the
stove. While the water is heating up, stir the rice until it loses its
stickiness as all the moisture evaporates. The water should be boiling by now.
Pour in the water and turn up the heat. As soon as it starts boiling, turn down
the heat to minimum and cover with lid. Check and stir every 5 minutes taking
care to put back the lid after stirring. Within 15 to 20 minutes, all the water
will be absorbed by the rice and it will be properly cooked.
Serve your ghee rice hot
and garnish each plate with caramelized onions. Ghee rice is good to eat even without any
accompaniments. Yet, you can make a feast out of it by serving side dishes like
cucumber onion curd salad, beetroot & curd salad, onion tomato curd salad,
mint chutney, coriander chutney, wild mango ginger chutney, meat stew, meat
curries, lime pickle, beetroot & carrot pickle and pappads.
Note:
My late
father was a great lover of ghee rice.
He would at first eat it with meat stew. For the second helping, he would
crumble some pappads on top of the ghee
rice, pour in some more stew, then squeeze up a couple of fully ripe Mysore
plantains and sprinkle some sugar. He would then delightfully squeeze and mix
it all up and put handful of this sweet gooey mixture not only in his own
mouth, but also in the wide open mouths of five little children – myself, my
two brothers and my two cousins. Even though acutely diabetic, he had such a
sweet tooth and a gourmet love of delicacies. Whenever I make ghee rice, I miss
him so!
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