Ghee Rice (Made in Bengal village style)

Ghee Rice – is the easiest and tastiest flavored rice, we can make it in simple steps and with very less ingredients. Lets see the steps to prepare it in a special way so that our kids too will willingly taste it. Ghee rice tastes great with Dal Tadka.

Ingredients:

  1.     Bay leaf – 2
  2.     Cinnamon – 4
  3.     Black Cardamom – 1
  4.     Nutmeg – 1/4
  5.     Cardamom – 4
  6.     Clove – 4
  7.     Mace – 1
  8.     Star Anise – 1
  9.     Marathi Moggu (Kapok buds) – 2
  10.     Ghee – 100 ml
  11.     Garlic – 10 cloves
  12.     Onion – 1
  13.     Curry leaf – 10
  14.     Fennel seed – 1/4 tablespoon
  15.     Salt – 1/2 tablespoon
  16.     Red Chilli – 2
  17.     Water – 500 ml
  18.     Seeraga samba rice – 500 grams
  19.     Coriander leaves – few

Things to be done before we start cooking

  • Rinse 500 grams of seeraga zamba rice – wash it – drain off the water – soak it in clean water for just 15 minutes.
  • Take 1 medium sized onion – peel the skin and chop it into smaller pieces.
  • Peel the skin of 10 cloves of garlic.

Steps to Prepare

1

Place a 3 litre pan on the burner. Turn on the flame to LOW mode, then add the below to it –

  • Bay leaf – 2
  • Cinnamon – 4
  • Black Cardamom – 1
  • Nutmeg – 1/4 (break one full nutmeg and take just ¼ of it)
  • Cardamom – 4
  • Clove – 4
  • Mace – 1
  • Star Anise – 1
  • Marathi Moggu – 2
  • Ghee – 100ml

Fry the added spices in ghee for 30 seconds.

 

2

Then, let’s add

  • thinly sliced onion pieces to the pan.
  • add 10 cloves of garlic.

Stir till onions become a little soft (for about 2 minutes) – Never fry till the onions turn golden brown.

 

3

Then add the below –

  • Curry leaves – 10
  • Fennel seed – 1/4 tbsp
  • Red Chilli – 2

Stir for 30 seconds.

 

4

Now let’s pour in 500ml of water. And then add salt – 1/2 tbsp. Stir a little.

Close the pan with a lid and turn on the flame to high mode.

Once the steam comes out from lid sides (say 60 to 75 seconds), Turn the flame to low mode and let the contents boil for 5 minutes.

 

5

Drain water used for soaking Zeeraga samba rice, then put in 500 grams of rice to the pan.

Stir a little and turn on the flame to HIGH mode. Let’s wait till water boils and vaporizes and comes to a level the same as rice.

 

6

Take a little of coriander leaves, wash it with water and place it on rice (no need to remove the roots).

Close the pan with lid. Turn the flame to LOW mode now.

Let the contents get cooked in low flame for 8 to 10 minutes.

 

7

Turn the flame off after 8+ minutes. Remove the lid – Take out the rice and serve it.

 

Note:

If we are going to use basmati rice instead of Zeeraga samba rice, then we need to add 600 ml water for 500 grams of rice.

Also, we can use raw rice (never use ponni or boiled rice) with water intake as 600ml for 500g of rice.

 

Side Dish:

Dhal Thadka will be best suiting as a side dish for ghee rice. The recipe for dhal tadka is uploaded under the heading “Veg Side dish”. Please refer it.

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