Rice with ghee

écrit le par Posté dans : India, Malaysia, Simmered dish, Sri Lanka | tag(s) : , ,
Ease : 1
Cost : 1
Spicy :
People : 4
  • Baking :
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    Ingredients :

    • 2 cups of basmati rice or other long grain rice
    • 2 1/2 tablespoons of ghee
    • 1 large onion chopped
    • 4 cloves
    • 6 capsules of cardamom crushed
    • 1 cinnamon stick
    • 3 1/2 cups of broth beef, chicken or lamb
    • 2 1/2 teaspoons of salt

    Preparation :

    Wash rice until water runs clear then drain and set aside.

    Heat ghee in a pan and fry the onion and add the rice and spices, saute 5 minutes over medium heat, stirring.

    Add broth and bring to a boil, cover and cook 20 minutes over low heat.
    Remove the cloves, cinnamon and cardamom.

    Serve hot with meat curry, vegetables or vegetables preserved in vinegar andsambals.

    Anecdotes : In Malaysia, rice to ghee is served during the festivities of Kenduri. Today, we prefer the tomato rice due to a lighter taste. In India, it is called nei saadam (in Tamil) because it is seasoned with fried ingredients with the nei (ghee).

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