How to make ghee rice with kurma
- Carbohydrate 113.198026158926 g
- Cholesterol 242.95 mg
- Fat 92.7192097046565 g
- Fiber 2.53787141738815 g
- Protein 11.1671077548399 g
- Saturated Fat 58.3096095337691 g
- Serving Size 1 1 Serving (564g)
- Sodium 747.700893423508 mg
- Sugar 110.660154741537 g
- Trans Fat 6.62764911861013 g
- Calories 1325 calories
Step-by-step
- Soak rice for at least 20 minutes.
- Heat a pressure cooker or a pan with ghee. Fry cashews till lightly golden, add raisins and stir up. Set them aside in a plate.
- To the same pan, add onions and fry till golden to make the barista. You can skip this step. These onions are used for garnishing and they add flavour to the rice.
- Add little more ghee and add in bay leaf, 1 star anise, 4 to 6 cloves, small cinnamon stick and a strand of mace. Fry for a min. Add 2 sliced green chilis and fry for a min.
- Add rice and fry on a medium flame for about 3 to 4 minutes, stir to prevent burning.
- Pour water and salt. Cook the rice till fully done. If making in a pressure cooker allow the cooker to whistle once on a medium flame if using basmati rice. If using normal rice, cook on a medium flame for 1 whistle.
- Garnish with raisins, cashews, fried onions and coriander leaves
Operating within a thirty-minute window requires strict control over moisture ratios and heat application. This dish achieves rapid cooking by utilizing pre-soaked grains, which hydrate evenly before high-heat exposure begins.
Successful execution relies heavily on avoiding the most common error: excess water retention that leads to mushy starches. Frying the drained rice grains in fat for three to four minutes coats each kernel in lipid barriers, preventing water absorption from dissolving individual grain boundaries. Maintaining a medium flame during this stage ensures the starch molecules set properly without scorching the bottom of the pan.
Because ghee rice carries an intensely rich profile dominated by clarified butterfat and warm aromatics like star anise and green cardamom, neutral or acidic accompaniments balance the plate effectively. Pair this preparation with robust vegetable or meat kurmas featuring heavy coconut or yogurt bases, as the acidity in these gravies cuts through the dense fat content. Alternatively, a sharp onion-tomato raita provides the necessary contrasting temperature and sourness.
