Photograph of the finished Ghee rice

India · Cơm bơ ghee hạt điều nho khô

Ghee rice

40 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 680 g
  • Photograph of Ghee Ghee 280 g
  • Photograph of Cashews Cashews 200 g
  • Photograph of Raisins Raisins 160 g
  • Photograph of Onion Onion 2
  • Photograph of Cardamom Cardamom 20 g
  • Photograph of Cloves Cloves 12 g
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Salt Salt 32 g

Method

  1. 1 Soak the rice for 30 minutes, then drain it completely for 10 minutes.
  2. 2 Roast the cashews and raisins in ghee butter separately, then remove them.
  3. 3 Sauté cardamom, cloves, cinnamon, and bay leaves in ghee for 60 seconds.
  4. 4 Add the rice to the ghee and stir for 3 minutes until the rice grains are coated in oil and become translucent.
  5. 5 Stirring the rice in ghee before adding water is essential for the rice grains to separate and not clump together.
  6. 6 Pour in hot water in a 1:5 ratio, cook for 15 minutes, let it steep for 10 minutes, then sprinkle with cashews and raisins.

With an appliance

  • Microwave 35 min

    Replace step 6: put rice and hot water in a partially covered bowl, microwave at 900W for 10 minutes, then let it sit for 10 minutes; reduce cooking time to about 5 minutes. The grains will cook evenly without needing to monitor the heat or open the lid. The texture will be more uniformly soft, but the bottom will not be burnt. The steps of roasting the grains, sautéing the spices, and stirring the rice in ghee remain the same.

Start cooking