Special Ghee Rice
Servings 4
Ingredients
- 2 1/4 cup jeerakashaala rice
- 2 tbsp ghee
- 3 cloves
- 1 pc cinnamon
- 1 bay leaf
- 3 cardamoms
- 6 peppercorns
- 1 star anise
- 1 sprig curry leaves
- 2 tbsp cashewnuts
- 8-10 raisins
- 1 2 " pc ginger pounded
- 1 onion sliced
- 400 ml thin coconut milk
- 400 ml water
- 1 sachet seasoning powder optional
- Salt to taste
Instructions
- Wash the jeerakashala rice well and set aside to drain.
- Heat ghee in a deep saucepan. Fry the whole spices and curry leaves briefly.
- Add the cashewnuts and raisins and fry for half a minute.
- Add in the ginger and saute till raw smell is gone. Now add the onion and saute till wilted.
- Add in the coconut milk, water, seasoning powder and salt and allow it to boil on high flame.
- Once it comes to a rolling boil, add in the rice and allow it to boil again.
- Now reduce flame to bare minimum, close the saucepan and allow it to cook undisturbed for 15 to 20 minutes till the rice is cooked and water is all absorbed.
- Toss the rice with a long wooden spatula for ensuring even cooking.
- Switch off the flame and fluff up the rice. Serve hot with a spicy curry!
Notes
Jeerakashala rice is a small grained rice used mainly in northern Kerala for their biriyani dishes, especially in the Thalassery style ones, whether chicken or mutton!
You can use basmati rice. If using, then use similar proportion of coconut milk and water, however ensure to soak the washed rice for 30 minutes before draining.
You can use a mix of coconut milk and milk as well.
You can use basmati rice. If using, then use similar proportion of coconut milk and water, however ensure to soak the washed rice for 30 minutes before draining.
You can use a mix of coconut milk and milk as well.