Créé avec l’IA
Classic South Indian Ghee Rice
35 min 228 kcal par portion Facile
Ingrédients
4 Portions
- basmati rice2 cups
- ghee3 tablespoons
- onion1 large
- cashew nuts1 tablespoon
- raisins1 tablespoon
- green cardamom pods2 pods
- whole cloves4 pieces
- cinnamon stick1 small stick
- bay leaves2 leaves
- cumin seeds1 teaspoon
- salt1 teaspoon
- water3,5 cups
Instructions
- 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
Heat 3 tablespoons of ghee in a large heavy-bottomed pan over medium heat.
- 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
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
Add the thinly sliced onion and sauté until golden brown and caramelized, about 8-10 minutes.
- 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
Pour in
- 8
5 cups of water and add 1 teaspoon of salt. Stir gently to combine.
- 9
