Lunch Idea – Ghee rice with mixed bean masala


MENU # 19

This is a tasty & flavorful one pot rice which is prepared with ease & can be accompanied with any vegetable curry, Chana masala or mixed bean masala or even with fried dal. I’ve added coconut milk to enhance the taste and flavor. Normally Basmati rice is preferred but any non sticky rice like Seeraga samba can also be used. On special occasions I prepare this with Basmati rice but usually I use Seeraga samba rice or ponni rice.

To prepare this rice first wash & soak 1 cup of rice for 20 to 30 minutes. Then drain out the water & keep aside.

Slice the onions (2 or 3) lengthwise. Split 1 green chili. Freshly ground the ginger paste (1/2 tablespoon). Slice 4 garlic gloves lengthwise.

 For tempering we need all the whole spices like Bayleaf/tej patta, cinnamon stick, cloves, few peppercorns, choti elaichi/ cardamom.

Heat a thick bottomed deep pan or cooker with 3 tablespoons of ghee/clarified butter. Then add the whole spices & then onion, garlic,ginger & green chili & sauté well until onions became translucent.

Now add the soaked rice & fry for 3 minutes then add 1/2 cup of thick coconut milk & 1/2 cup of water. Water ratio for rice is 1:1. Adjust salt. Cook until the rice is done & fluff up the rice by stirring gently with a fork.

If you’re using cooker then keep the flame low for 10 minutes after putting the pressure regulator weight.




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