Wash the Basmati rice until the water runs clear.
Soak the rice for 20 minutes.
Boil the water and keep it aside.
Heat Ghee in a pan, fry the Cashew nuts and keep them aside.
In the same pan fry the ingredients mentioned under 'Spices' for a while in a very low flame.
Add Onions and Green Chillies to the above and saute until onions turn translucent.
Add Ginger-Garlic paste and saute until they are aromatic.
Add Green Peas and stir well.
Drain the soaked rice and add it to the above.
Fry this for 5-7 minutes in a very low flame.
Pour in the coconut milk, water, salt and mix well.
Allow it to boil.
Cover the pan and cook the rice in low flame until the water is totally absorbed and the rice is well cooked.
Allow it to cool for few minutes.
Add One tbspn of Ghee to the cooked rice and fluff them up.
Garnish it with Mint, Coriander Leaves and fried Cashew nuts.
Serve them hot with any kind of vegetarian or non-vegetarian curries.
Goes well with Mutton Kola Urundai Curry, Chicken or Vegetable Kurmas and simple Dhal Curries.
Curries like Butter Chicken, Mutton Rogan Josh, Lamb Korma complements well with Ghee Rice
Cad substitute half the amount of ghee with oil.
Can also add Raisins and fried onions, as garnish.
Adding Green Peas, Mint and Coriander Leaves are totally optional.
Adjust the amount of green chillies to your spice preference.
Can use Basmati Rice / Jeeraka Samba(Kaima)* rice for this dish.
*Kaima/Jeerakasala rice is a short grain rice,commonly used in Malabar area (some parts of Kerala in South India) for making biriyani and ghee rice. This rice makes their Biriyanis unique.It is called as Jeeraka Samba Rice in Tamil nadu. You can use Basmati rice instead. If the rice is old enough then the perfect Rice Water Ratio would be 1:11/2. But some quality of rice requires only 13/4 Cups of Water for 1 Cup of Rice. Adjust accordingly.
It is a good combination with Egg plant, and also the popular South Indian Sambar. In this post however, I am using the greens of this vegetable ( see photo below) as the main source of flavor in this rice dish
Switch off the flame and serve hot by garnishing with coriander. Greenpeas 1 cup. Then add peas & potato, fry well for 5-6 min, then add red chili powder / Kolhapuri masala, fry for about 2-3 min. Cook on low flame for about 10 min till peas are cooked properly. I microwave greenpeas for 3 min on high power so that it cooks faster
Heat oil or ghee in a pressure cooker pan. Grind this along with the green chillies to a fine paste. So I do make different rice varieties playing with different ingredients and the pressure cooker really comes in handy everyday