GHEE RICE/KHUSHKA
Khushka is lightly flavored rice which is a great accompaniment to many mutton/chicken curries but I love it most with Hari Ghosht ki Phaal and tripe curry (I have to post that recipe yet). I saw versions of ghee rice online where cumin seeds are used and star anise and coconut milk. But the ghee rice that we make at home is very simple, made with minimal ingredients, and lightly flavored and as it is eaten with curries which are quite heavy with spices and oil, this is lighter and easy on the stomach. When serving to guests, for a festive look, you can garnish it with crisp fried onions and fried cashewnuts and raisins. I use oil instead of ghee (not olive oil!!). Different kinds of rice take different amount of water and time to cook, so when cooking, have hot water on hand, so that if you feel it necessary to add, you can add hot water.
Ingredients:
500 gms rice (basmati or zeera rice)
1 large onion finely sliced
1 saucerful of fresh peas
2 small carrots, thinly sliced (optional)
2 inch cinnamon stick
5 cardamom
11 cloves
a few sprigs of mint leaves
coriander leaves (chopped)
2 tsp salt
4 tbsp oil
1 L of water
Method:
Khushka is lightly flavored rice which is a great accompaniment to many mutton/chicken curries but I love it most with Hari Ghosht ki Phaal and tripe curry (I have to post that recipe yet). I saw versions of ghee rice online where cumin seeds are used and star anise and coconut milk. But the ghee rice that we make at home is very simple, made with minimal ingredients, and lightly flavored and as it is eaten with curries which are quite heavy with spices and oil, this is lighter and easy on the stomach. When serving to guests, for a festive look, you can garnish it with crisp fried onions and fried cashewnuts and raisins. I use oil instead of ghee (not olive oil!!). Different kinds of rice take different amount of water and time to cook, so when cooking, have hot water on hand, so that if you feel it necessary to add, you can add hot water.
Ingredients:
500 gms rice (basmati or zeera rice)
1 large onion finely sliced
1 saucerful of fresh peas
2 small carrots, thinly sliced (optional)
2 inch cinnamon stick
5 cardamom
11 cloves
a few sprigs of mint leaves
coriander leaves (chopped)
2 tsp salt
4 tbsp oil
1 L of water
Method:
- Heat oil in thick-bottomed vessel. Lower the flame to medium and add cinnamon, cardamom, and cloves. Add onions and mint leaves and fry till the onions are translucent.
- Add the carrots and peas and fry for a minute.
- Add water and salt and increase the flame to high. Bring water to a boil.
- Add the rice and cook till 3/4 of the water is absorbed. Add the coriander leaves and mix it well.
- Reduce the flame to low and cook for 5 more minutes. At this point, the rice should be 3/4 cooked. Add water if necessary. Mix once more and cover with a lid.
- Cook till all water is absorbed. It should roughly take 10 to 15 minutes.
