Who doesn't love ghee pilaf?? Everyone in my household devour or anything made with ghee..be it sweets, puddings or even on rice. My nephew are ardent fan of ghee and his love for ghee is tremendous to the extend ghee are more than his dhal for rice or chapati. Having him on mind, I cooked this delicious ghee pilaf for Sunday lunch.
Without much word his happiness shown in his eyes the very moment he has his first bite. When I say ghee, please do use pure ghee and not a blend. Ghee also known as clarified butter and make sure you get a genuine product for this recepi to savour the best.
Stir frying of the Basmathi rice is important step in making this pilaf. The idea is to coat the grains as much possible with the spices scented ghee. Do this gently without breaking the grains for a fluffy pilaf. Serve with gravy of your choice and side of raita for a perfect weekend lunch.
Ingredients
2 cups Basmathi rice
3 cups water
1 cinnamon stick
1 red onion,sliced
3 cardamom pods
5-7 cloves
1 star anise
1 bay leaf
Salt to season
2 +1 1/2 tbsp ghee
1/4 cup almonds
Pinch of saffron strands
Methods
Heat a small pan and add 1/2 tablespoon ghee. Fry the almonds till golden. Keep aside.
Wash and soak the Basmathi rice for 30 minutes. Drain the water and keep aside.
Soak the saffron with little hot water.
Over a medium-low flame, heat ghee in a large wok.
Add the cinnamon stick, cardamom pods, star anise, bay leaf and cloves. Fry for 30 seconds.
Add the slices onion and fry till the onion turns translucent.
Add the soaked Basmathi rice and gently stir to coat the ghee well making sure not to break the grains.
Stir for 1 minute and transfer to a rice cooker.
Add 3 cups of water, season with salt and the soaked saffron. Stir gently to combine and cook till the rice are done.
Once the rice are cooked, add the remaining 1 tbsp of ghee and fried almonds. (Do add the remaining ghee used to fry the almonds into the rice as well).
Using a fork, gently fluff up the rice.
Serve with gravy of your choice.
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