The recipe name gives an overall view and some details of the recipe. But conversely, we are not going to use ghee in this recipe. I am replacing ghee with olive oil (my favorite) and you will get an aromatic ghee rice. I tried with brown basmati rice.
When I tried this recipe the first time, my children saw the brown rice and their first expression was repulsion. But they asked for a second serving after eating.
This recipe totally changes one’s view of brown rice. The ingredients used in this recipe gives a guilt-free satisfaction when you consume it often.
- Daawat brown basmati rice-1 1/2 cups
- Sliced onion-2(big)
- Ginger garlic paste-2 tbsp
- Coriander leaves-1 handful
- Mint leaves-1 handful
- Cardamom- 4
- Bayleaf- 2
- Cinnamon- 4 inch
- Olive oil- 2 tbsp
- water- 2 1/4 cups
- Wash the basmati rice and soak for 20 minutes.
- Heat oil in a pressure cooker. Then, add bay leaf, cardamom, cinnamon, cloves.
- After it has fried enough, add onion and fry till it turns into a slight golden colour.
- Now, add ginger garlic paste, wait for some time till the raw smell goes away.
- Add mint leaves, coriander leaves and saute well.
- Now add the drained rice and saute for 3 minutes.
- Add water and salt. Now close the cooker with the lid and put on the whistle.
- Switch off the stove after you get 2 whistles.
- Daawat basmati rice works well in this recipe. If you want to use any other brand’s basmati rice, refer to the manufacturer cooking instruction on the pack.
- Chicken curry can be the perfect accompaniment. For vegetarian preferers, Kadai vegetable, Kadai paneer, paneer butter masala, Chettinad veg curry can go along with this recipe.