Ghee Rice Kerala

Method

1. 1

   Wash and soak rice: Wash 2 cups Jeerakasala rice until clear. Soak 20 minutes. Drain.

2. 2

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

3. 3

   Fry cashews and raisins: Heat 2 tbsp ghee. Fry 15 cashews until golden. Add 1 tbsp raisins and fry 30 seconds until puffed. Remove for garnish.

4. 4

   Bloom spices: In the same ghee add all whole spices. Fry 30 seconds.

5. 5

   Fry shallots: Add 1.5 cups sliced shallots. Cook on medium heat 10-12 minutes until deep golden.

6. 6

   Add ginger-garlic: Add 1 tbsp ginger-garlic paste. Fry 1 minute.

7. 7

   Add rice: Add drained rice. Toss gently for 2 minutes to coat each grain with ghee.

8. 8

   Add water: Add 3.5 cups warm water, salt and 1 tsp rose water. Bring to a full boil.

9. 9

   Cook covered: Reduce to lowest heat. Cover tightly. Cook 15 minutes.

10. 10

    Rest and serve: Turn off heat. Rest covered 5 minutes. Fluff with fork. Garnish with fried cashews and raisins. Kerala ghee rice is fragrant and special. Serve with curry or raita.