Ghee Rice Recipe, How To Make Ghee Rice
by Tarla Dalal

When you want the focus to be on the subzi, then this is the best choice for your Main Course .

Soothing yet flavourful, the Ghee Rice combines beautifully with elaborate Subzis / Curries and Dals / Kadhis enhancing their appeal and giving them the attention they deserve.

However, the best part about Ghee Rice is that it tastes just as wonderful with a simple dal or everyday subzi so you can prepare it on any hurried day too.

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Ghee Rice Recipe, How To Make Ghee Rice

1/4 cup ghee
1 1/2 cups long grained rice (basmati) , soaked for 15 minutes and drained
25 mm (1") cinnamon (dalchini)
3 cloves (laung / lavang)
3 cardamoms
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1 1/2 cups sliced onions
salt to taste

For The Garnish
1/4 cup fried onions
1/4 cup fried cashewnuts (kaju)

Method

Heat the ghee in a pressure cooker, add the cinnamon, cardamom, cloves, ginger and garlic and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 2 minutes.
Add the rice, 3½ cups of hot water and salt, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening. Separate each grain of rice lightly with a fork.
Serve immediately garnished with fried onions and fried cashews.

Nutrient values per serving

Energy	225 cal
Protein	3.1 g
Carbohydrates	35.3 g
Fiber	1.9 g
Fat	7.9 g
Cholesterol	0 mg
Vitamin A	69 mcg
Vitamin B1	0 mg
Vitamin B2	0 mg
Vitamin B3	0.9 mg
Vitamin C	1.6 mg
Folic Acid	4.3 mcg
Calcium	11.3 mg
Iron	0.4 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	0.6 mg
Potassium	19 mg
Zinc	0.6 mg