A simple, fuss-free, flavorful rice dish that is a perfect base for rich curries!
Basmati rice, 1 cup
Shahi Jeera, 1 tsp
Bay leaf, 1
Cinnamon stick, 1 inch
Green Cardamom, 2
Black Cardamom, 1
Star Anise, 1
Green Chili, 2 slit
Ginger-Garlic paste, 1 tsp
Ghee, 1/4 cup
Cilantro, to garnish
Water, as required
Roast in ghee and keep aside
Onion, 1 large sliced finely
Heat ghee. Roast cashew nuts till light brown and keep aside.
Roast raisins till puffed and keep aside.
Fry sliced onions to deep brown (Birista) and keep aside.
Remove excess ghee to leave about two tbsp in the pan. Heat.
Add, one by one starting with shahi jeera to green chilies.
Keep stirring and do not let the spices burn.
Add ginger-garlic paste and sauté for 4-5 seconds.
If you want your ghee rice to have a nice caramelized color, add half of the browned onions back in the pan. If you want white ghee rice, skip this step.
Add washed and drained rice and toss gently in the fried spices till rice turns opaque.
Add water (quantity will depend on the rice you are using) and salt.
Check seasoning. Bring to boil. Reduce to medium heat, cover and cook till done.
Garnish with roasted cashew, raisins, fried onions and cilantro.