Recipe by MarraMamba
A recipe from Restaurant Raji, perfect accompaniment to curries or other spicy dishes. Ghee is essentially a clarified butter, there are recipes here for it or it can be bought. Of course you can just melt butter and skim off the solids
Top Review by I'mPat
I scaled this back for 3 serves and used Doongara rice for dietary reasons and it was delicious and was cooked to perfection and thoroughly enjoyed by myself, the DM and the DS, with the DM coming back for seconds with the little that was left over. Thank you MarraMamba, made for Everyday A Holiday tag game.
- 3 tablespoons ghee (see note)
- 1⁄2 cup onion, finely minced
- 1 teaspoon fresh ginger, minced
- 1⁄2 teaspoon fresh garlic, minced
- 3 whole cloves
- 3 cardamom pods
- one 2-inch cinnamon stick
- 2 cups basmati rice, rinsed and drained
- 1 teaspoon ground turmeric (see note)
- 2 1⁄2 cups water
- 1⁄2 cup coconut milk
- 1⁄2 cup golden raisin
- 1⁄2 cup finely dried apricot, diced
- 1⁄2 cup toasted pine nuts
- coarse salt
Directions See How It's Made
- Heat the ghee in a heavy-bottomed medium saucepan over medium heat. Add the onion, ginger, garlic, cloves, cardamom pods and cinnamon stick and sauté for 5 minutes. Stir in the rice and turmeric and continue to sauté for about 3 minutes, or until the rice is shiny.
- Raise the heat and add the water, coconut milk and salt. Bring to a boil. Immediately reduce the heat to low and cover the saucepan. Cook for 10 minutes; then stir in the raisins and apricots. Cover again and cook, without lifting the lid, for 10 more minutes. Remove the pan from the heat and, without lifting the lid, allow the rice to steam for 5 minutes. Remove the lid and stir in the pine nuts. Remove the whole spices if you wish before serving.