Friday, 18 October 2013

Ghee Rice and Plain Kurma

I was thinking yesterday night as what to prepare. Daily night I will be in a dilemma as what to prepare for the dinner. Morning and lunch will be in a hurry, but for dinner preparation I get enough time to think and hence I end up with so many options that I prefer asking Mr.S as what shall I put up in the platter for the day's supper. Yesterday's choice was this Ghee Rice and Plain Kurma. Ghee Rice is a fragrant special rice among the exotic rice varieties. It is very common in South Indian auspicious occasions for Lunch. I got the recipe of basic Kurma from Anusha Bare Krishna, but I tweaked in the recipe a little and brought in some changes. It was an awesome dinner must say. Ghee Rice is prepared in many ways. I have my own variation to prepare Ghee Rice. Here I share both the Ghee Rice and Plain Kurma Recipe.


Ingredients:
For Plain Kurma:
Tomato-1 chopped
Red Onion-1 chopped
Cashew nuts-8-10
White Sesame seeds-1 tbsp.
Peanuts-3 tbsp.
Green chillies-1 chopped
Cumin seeds-1 tsp.
Turmeric powder-1/2 tsp
Garam masala-1 tsp.
Coriander powder-1/2 tsp.
Whipping cream to garnish
Cilantro/Coriander leaves to garnish
Oil-1 tbsp.
Water-1 1/2 cups
Salt to taste

For Ghee Rice:
Basmati Rice- 1 1/4 cups
Red Onion- 1 big chopped lengthwise
Ghee-4 tbsp
Cardamom pods-2
Cloves-3
Dalchini/Cinnamon stick- 1'' long piece
Saffron strands-4-5
Green chillies-1 slit lengthwise.
Cashew nuts and slivered almonds-2 tbsp.
Water-2 1/4 cups
Salt to taste


Recipe:
To prepare Plain Kurma and Ghee Rice:
  1. In a pan add oil and when hot add in the cumin seeds.
  2. Chop and set aside onions and green chillies.
  3. When the cumin seeds crackle add the cashenuts, peanuts, sesame seeds and roast well.
  4. Now add the onions and green chillies.
  5. When they turn translucent, add turmeric powder, mix well and add chopped tomatoes.
  6. Saute well and allow it to cook well.
  7. Let it cool down once cooked and then grind it without adding water into a smooth and fine paste. If the mixture is too dry you may involve some water to grind.
  8. Add it to a pan and add water. Add garam masala, coriander powder, salt to taste. Continue cooking it further.
  9. Cook till it comes to a rolling boil. Plain Kurma is ready. Garnish with whipping cream and cilantro.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    
  10. In a deep bottom pan add 3 tbsp of ghee and when hot add cardamom, cloves, cinnamon and saute.
  11. Followed by that add onions and green chillies.
  12. Now pop in the soaked and drained basmati rice and fry well. Now add water, saffron strands and salt to taste.Mix well. Do not over mix, it will break the soaked long grains. Cook covering on a medium flame till all the water is absorbed by the rice. It may take 10-12 minutes. Keep checking in between to avoid burning.
  13. Once done, using fork separate the grains and allow it to cool down a little.
  14. In a tbsp. of ghee remaining fry cashew nuts and slivered almonds till golden brown and add it to the ghee rice on top.Enjoy it with hot plain Kurma.



 

 
 
Notes:
  1. You may use any variety white rice you use in daily cooking.
  2. You may use red or white onions. I used red depending on what was available with me.
  3. You may avoid whipping cream and cilantro, it is just for garnish.
  4. Adding boiled veggies to the Kurma can be done if you prefer a vegetable kurma. 
 
Enjoy the dish! n don't forget Eat and Eat little MORE.. :) 
 

Sending this to Cook With White by Merry Tummy.