Ghee Rice

Ingredients

• - 2 cups raw rice
• - ghee (as required)
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp raw peanuts
• - Salt to taste

Method

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. Prepare whole spices: Keep ready 2 bay leaves, 4 cloves, 3 green cardamoms, 1 cinnamon stick and 1 star anise.
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. 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. Fry onions: Add 2 thinly sliced onions and cook on medium heat 10-12 minutes until golden.
6. Add ginger-garlic: Add 1 tsp ginger-garlic paste and fry 1 minute.
7. Add drained rice: Add the drained basmati rice. Stir gently and fry for 2-3 minutes to coat each grain with ghee.
8. Add water: Add 3.5 cups warm water and 1.5 tsp salt. Bring to a full boil on high heat.
9. Cook covered: Cover tightly and cook on the lowest heat for 15 minutes. Do not open the lid.
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.