Ghee Rice Karnataka

Ingredients

• - 2 cups rice
• - 400g basmati rice
• - 2 onions
• - Spices as required
• - 3 tbsp ghee or oil
• - Salt to taste

Method

1. Wash and soak rice: Wash 2 cups Sona Masoori or basmati rice until clear. Soak 20 minutes. Drain.
2. Prepare whole spices: Keep ready 2 bay leaves, 4 cloves, 3 cardamoms and 1 cinnamon stick.
3. Fry cashews: Heat 4 tbsp ghee in a heavy pot. Fry 20 cashews until golden. Add 1 tbsp raisins until they puff up. Remove and set aside.
4. Bloom spices: In the same ghee add all whole spices. Fry 30 seconds until fragrant.
5. Fry shallots: Add 1.5 cups sliced shallots. Cook on medium heat 10-12 minutes until deep golden.
6. Add ginger-garlic: Add 1 tbsp ginger-garlic paste. Fry 1 minute.
7. Add rice: Add drained rice. Gently toss in the ghee for 2 minutes.
8. Add water: Add 3.5 cups warm water, 1.5 tsp salt and 1 tsp rose water. Bring to a full boil.
9. Cook covered: Reduce to lowest heat. Cover tightly. Cook 15 minutes.
10. Rest and serve: Turn off heat. Rest covered 5 minutes. Fluff with fork. Top with fried cashews and raisins. Karnataka ghee rice is fragrant and festive. Serve with any curry.