Ghee Rice

Method

1. 1

   Wash and soak rice: Wash 2 cups basmati rice in 3-4 changes of water until clear. Soak in cold water 20 minutes. Drain completely.

2. 2

   Prepare whole spices: Keep ready 2 bay leaves, 4 cloves, 3 green cardamoms, 1 cinnamon stick and 1 star anise.

3. 3

   Fry cashews and raisins: Heat 2 tbsp ghee in a heavy pot. Fry 15 cashews until golden. Add 1 tbsp raisins and fry 30 seconds until puffed. Remove both and set aside for garnish.

4. 4

   Bloom spices in ghee: In the same pot add another 2 tbsp ghee. Add all whole spices and fry 30-45 seconds until fragrant.

5. 5

   Fry onions: Add 2 thinly sliced onions and cook on medium heat 10-12 minutes until golden.

6. 6

   Add ginger-garlic: Add 1 tsp ginger-garlic paste and fry 1 minute.

7. 7

   Add drained rice: Add the drained basmati rice. Stir gently and fry for 2-3 minutes to coat each grain with ghee.

8. 8

   Add water: Add 3.5 cups warm water and 1.5 tsp salt. Bring to a full boil on high heat.

9. 9

   Cook covered: Cover tightly and cook on the lowest heat for 15 minutes. Do not open the lid.

10. 10

    Rest and serve: Turn off heat. Rest covered for 5 minutes. Fluff with a fork. Top with fried cashews and raisins. Serve with any curry or raita.