Archive for October 1, 2006

Jihva for Ghee ~ Brown Ghee Rice and Mysore Pak

This is my contribution to Jihva for Ghee and Butter,
hosted by Sam of Cooking Medley.

butter ghee onions
fresh unsalted butter, homemade ghee, tiny red onions

This recipe is largely based on Sumitha’s Ghee Rice,
with a couple of minor modifications.

Brown Basmati Ghee Rice

about 20 baby onions, peeled and quartered
1 c brown basmati rice
1/4 c ghee, divided

1-2 bay leaves
2-3 cardamom pods
2 cloves
small piece cinnamon stick
1 tsp cumin seeds

2-2 1/2 c water

1-2 TB broken cashews and golden raisins, fried in ghee, for garnish

Wash rice and leave in strainer 30 minutes, then rinse again to allow it to absorb a little water.

Heat 2 TB ghee in heavy saucepan. Add bay leaf and baby onions. Roast over med-low heat until onion is soft. Add cardamom, cloves, cinnamon and cumin and cook several minutes until fragrant.

Add drained rice to onions and spices. Stir well to coat rice with spiced ghee and cook just a few minutes. Raise heat to medium-high, add 2 c water and salt to taste. Bring to a boil, then cover, reduce heat and simmer 20 minutes. Check the rice — if necessary add a little additional water and cook a further 10 minutes or until rice is done.

Melt the remaining 2 TB ghee and pour over the rice, stirring gently to combine. Sumitha’s tip for better flavor: cover and set aside 10-15 minutes before serving.

Garnish with broken cashew bits and golden raisins fried in ghee.

brown basmati ghee rice
brown basmati ghee rice

I also made mysore pak, following Indira’s recipe.
I added some toasted cashews on the top.

mysore pak with cashews
mysore pak with cashews ~ recipe from mahanandi

Thanks Sumitha, Indira, and especially Sam.

And now I’m off to Weight Watchers 🙂


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