Ghee Rice

From today's City Times newspaper. This is a Sri Lankan speciality that goes well with Cashew and Greenpeas curry(posted separately).

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Heat the ghee and oil in a pot.
  • Add in the onions, fenugreek leaves, chicken/vegetable/beef boullion cube, curry leaves and cardamoms.
  • Fry for a few minutes till the onions are lightly golden brown, the fenugreek leaves are softened and the tantalising aroma of the cardamoms' fills the air in your kitchen.
  • Add the drained rice and mint leaves.
  • Mix well; careful not to break any rice grain.
  • Cook till the rice gets cooked.
  • Garnish with fried onions and the sliced tomato.
  • Cover with aluminium foil and keep covered for 10 minutes.
  • Serve hot!
  • For Vegetarian use the vegetable bouillon cubes.
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"From today's City Times newspaper. This is a Sri Lankan speciality that goes well with Cashew and Greenpeas curry(posted separately)."
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  1. Puraw
    Tried this tonight, went great with chicken curry. The rice is very aromatic and flavorful. Guaranteed to be on my list to cook in the future.
    Reply
  2. Charishma_Ramchanda
    From today's City Times newspaper. This is a Sri Lankan speciality that goes well with Cashew and Greenpeas curry(posted separately).
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