Ghee – Rice

Ingredients for 4 servings:

• 1 cup Basmati (large cup!)
• 2 tbsp vegetable oil
• 2 tbsp ghee, alternatively clarified butter
• 1 piece(s) cinnamon (Indian cinnamon bark, approx. 10 cm), broken into small pieces
• 7 carnations
• 5 cardamom pods, whole
• 3 tbsp coriander greens, roughly chopped
• 1 large onion(s), cut into fine rings
• 1 tsp salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 20 minutes

Wash the rice thoroughly and soak it in clean water for 15-30 minutes, then strain it. Collect the soaking water and heat it. Heat the oil and ghee in a heavy-bottomed pot and toast the cinnamon, cloves, and cardamom. Add the onions and roast until golden brown. Now deglaze with 1 1/2 large cups of the soaking water, add the rice and coriander leaves, bring to a boil, and cover. Reduce the heat and let the rice simmer for 10-12 minutes. Finally, gently fluff it with a fork. It’s particularly suitable as an authentic accompaniment to Indian dishes. For those wondering “What is ghee?” here’s a brief explanation: Ghee is a term used in Indian cuisine for clarified butter. The butter is clarified for a little longer than is usual with German clarified butter. This allows all the water to evaporate, allowing the fat to heat more effectively. In addition, the lactose in the butter caramelizes slightly during the clarifying process, giving it a nuttier flavor. Ghee is available in almost any Asian store.