Best Rasam And Ghee Rice Recipes

GHEE RICE RECIPE

Steps:

• Wash 1 cup rice until the water runs clear. Soak it for at least 20 to 30 minutes. Drain and set aside. While the rice soaks, slice 1 medium onion thinly & slit 1 green chilies.
• Heat a pressure cooker or a pot with 2 tablespoons of ghee. Fry 14 cashews till lightly golden, add 14 raisins and stir up. When they turn plump set them aside in a plate.
• To the same pan, add onions. You can also skip onions from the recipe. Fry them till golden, about to caramelize but not burnt. These are the fried onions / barista. These onions are used for garnishing and they add flavor to the rice.
• Add all the whole spices to the pan & fry for a min until aromatic.
• Add green chilies, drained rice & fry on a medium flame for about 3 to 4 minutes. Stir to prevent burning .
• Pour 1¾ cups water and salt as needed. You may need to add more or less water depending on the rice.
• Taste the water and check the salt. If needed add more. Ideally the water has to be slightly salty.
• If making in a pressure cooker, cook on a medium heat until you hear 1 whistle. If making in pot, cover and cook on a very low flame until the rice is cooked fully but not mushy.
• When the pressure releases, Open the lid and gently fluff up the rice with a fork.
• Transfer ghee rice to a serving bowl or plate. Garnish with raisins, cashews, fried onions and coriander leaves.
• Serve ghee rice with any gravy like kurma, curry or even with egg roast. You can also eat it plain.
• Press the SAUTE button & add ghee to the inner steel pot of the Instant pot.
• When the ghee melts, add the cashews & saute until they turn light golden.
• Then add in the raisins and stir until they plum up. Remove the cashews and raisins to a small plate.
• Stir in the onion slices to the ghee and spread them in a single layer.
• Next stir them every now and then until they turn golden to light brown & aromatic. If the pot is too hot, you can switch the saute to low by pressing (saute button again). Drain the ghee well and remove to the same plate.
• Now add in all the whole spices, followed by the green chilli and drained rice.
• Saute for 30 to 60 seconds & press CANCEL button.
• Pour water and add salt. Deglaze by scrubbing the bottom of the steel pot with a spatula. Taste the water and add more salt if needed.
• Secure the instant pot with the lid. Position the steam release handle/ vent to sealing.
• Press the PRESSURE COOK button (or manual on older IPs) and set the timer to 5 mins.
• When the IP beeps, wait for natural pressure release for 2 to 3 mins. For softer rice, you can wait upto 5 mins. Then release the rest manually by moving the steam release handle from sealing to venting.
• Cool down a bit and then garnish ghee rice with fried onions, raisins and cashews.

GARLIC RASAM

Steps:

• Prepare the rasam base: Using a coffee or spice grinder, pulverize the dal, peppercorns, cumin and coriander, and set aside.
• Heat the ghee in a medium saucepan over medium-low. Add the garlic, and gently fry until soft and cooked through, about 5 minutes.
• In a bowl, whisk the tamarind paste to dissolve with 1 cup warm water, and pour through a strainer into the cooked garlic. Add the reserved spice mixture and 3 more cups water, and bring to a boil over medium. Add turmeric and salt, and simmer until the rasam foams, then turn off the heat. Taste, and adjust seasoning with salt, if needed.
• Prepare the tempering: In a small pan, heat 1 teaspoon ghee over medium, and fry the chiles, mustard seeds and curry leaves (if using). When the mustard seeds pop, in about 30 seconds, scrape the entire seasoning mixture into the hot rasam, and stir well. Enjoy plain, or with rice.