Classic South Indian Ghee Rice

Instructions

1. 1

   Rinse the basmati rice thoroughly in water 2-3 times until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.

2. 2

   Heat 3 tablespoons of ghee in a large heavy-bottomed pan over medium heat.

3. 3

   Add the cashew nuts and fry until golden brown. Remove and set aside. Add the raisins and fry until they puff up. Remove and set aside with the cashews.

4. 4

   In the same pan, add the cumin seeds, green cardamom pods, whole cloves, cinnamon stick, and bay leaves. Sauté for 30 seconds until fragrant.

5. 5

   Add the thinly sliced onion and sauté until golden brown and caramelized, about 8-10 minutes.

6. 6

   Add the drained basmati rice to the pan and gently sauté for 2-3 minutes, ensuring the rice is well coated with ghee and spices.

7. 7

   Pour in

8. 8

   5 cups of water and add 1 teaspoon of salt. Stir gently to combine.

9. 9

   Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and cook for 15-18 minutes, or until the rice is cooked and all the water is absorbed.

10. 10

    Turn off the heat and let the rice rest, covered, for 5 minutes.

11. 11

    Fluff the rice gently with a fork. Garnish with the fried cashew nuts and raisins.

12. 12

    Serve hot as a main dish or as a side with your favorite curry.