Basmati Ghee Rice Recipe Malayalam at Joan Currie blog

Basmati Ghee Rice Recipe Malayalam. Soak the rice in enough water to cover it with an extra inch of water for 30 minutes to an hour. Wait till the pressure gets released by itself and then open the cooker. Saute till all the water is evaporated. When its color changes to brown, drain and keep aside. Add water to the pan along with salt and mix well. Close immediately and let it sit aside on countertop for 20 minutes undisturbed. Fry cashew and raisins in ghee. Reduce heat to medium low and cover the pan with a tight lid. Add rest of the sliced onions and fry, until translucent. Add finely sliced onions and saute till brown. Add onions and saute until translucent. Add a bay leaf, cinnamon, cardamom, cloves, and star anise. Fry half of the sliced onions, until golden brown. Heat ghee in a pot and add cashews. Open the lid and mix the rice once.

Ghee Rice Recipe in Malayalam Restaurant style Ghee rice recipe How
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For preparing malabar style ghee rice, wash and drain rice. Add finely sliced onions and saute till brown. Fry cashew and raisins in ghee. Heat ghee in a pot and add cashews. Saute all the spices, ginger & garlic and fry for a while. Fry 2 sliced onions in same ghee. Mix well and add the measured water now you can keep the stove in a high flame add in required salt and mix well. Add a bay leaf, cinnamon, cardamom, cloves, and star anise. Reduce heat to medium low and cover the pan with a tight lid. Add water to the pan along with salt and mix well.

Ghee Rice Recipe in Malayalam Restaurant style Ghee rice recipe How

Basmati Ghee Rice Recipe Malayalam Add washed kaima rice and combine everything. Wait till the pressure gets released by itself and then open the cooker. Carefully fluff with a fork. For preparing malabar style ghee rice, wash and drain rice. Add washed kaima rice and combine everything. To make the ghee rice, in the same pan, add one more tablespoon of ghee. Add a bay leaf, cinnamon, cardamom, cloves, and star anise. In the remaining ghee, fry cashew nuts and raisins separately. Heat ghee in a pot and add cashews. Add the rest of the ghee to this pan. Soak the rice in enough water to cover it with an extra inch of water for 30 minutes to an hour. Saute till all the water is evaporated. Bring it to a boil. Heat 2 tbsp of ghee in a pan. Reduce heat to medium low and cover the pan with a tight lid. Add in the remaining 1 tbsp of ghee and once the water starts to boil close the cooker and cook for a whistle.

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