Ghee Rice Recipe

• 2 cups  
• 2 ½ tablespoons
• 1
• 4
• 6
• 1
• 3 ½  Cups
• 2 ½ teaspoon

• Bismati or other long grain rice
• Ghee
• Large onion, finely sliced
• Whole cloves
• Cardamom pods, bruised
• Cinnamon stick
• Chicken or mutton stock
• Salt

• Wash rice well and drain it.
• Heat ghee in a saucepan and fry onion until golden, add spices and drain rice.
• Fry, stirring with slotted metal spoon, for 5 minutes over a moderate heat.
• Add hot stock and salt and bring to the boil.
• Reduce heat to very low, cover pan tightly with lid and cook for 15 - 20 minutes without lifting lid.
• At end of cooking time, uncover and allow steam to escape for 5 minutes.
• Gentle fluff up rice with a fork, removing whole spices.
• When transferring rice to a serving dish, again use a slotted metal spoon to avoid crushing grains of rice.
• Serve hot, accompanied by curries of meat and vegetables, pickles and sambols