Rice and vegetables roasted in ghee/clarified butter, cooked down in yogurt and garnished with caramelized onions and roasted cashews. This rice is so flavorful that you don’t need any side dish. Pickle and papad (a kind of indian wholegrain chips) is more that enough.
- 1 cup Long grain rice I used basmati rice
- 1/4 cup ghee / clarified butter
- 1/2 cup finely chopped carrots
- 1/2 cup finely sliced green beans
- 1 cup water
- 3/4 cup plain yogurt
- 1 teaspoon cumin seeds
- 1 teaspoon salt or to taste
- For Garnish:
- 1 tablespoon ghee/clarified butter
- 1/2 cup finely sliced onions 1 medium size onions
- 1/4 cup cashews
Soak rice in water for 30 minutes. Drain and keep aside.
Heat ghee in a pan on medium high heat. Add cumin seeds, once thats crackles add beans and carrot and stir for a minute. Now add rice and roast it for another minute making sure that it doesn't burn.
Add water + yogurt + salt and stir well. Once this simmers, turn the heat to low and let the rice cook till the water evaporates, about 10-15 minutes. Use a fork to stir the cooked rice so that it doesn't stick to each other.
For Garnish: Heat ghee in a pan, add sliced onions. Saute on medium heat till it turns dark brown and not black. Remove it on a plate and then toast the cashews in the same pan. Spread it over the rice.
If using butter, use half oil and half butter.
You can substitute oil for butter but the flavor won't be the same.
If using sour yogurt, use 1/2 cup instead of 3/4 cup and increase the water accordingly.
Soaking rice in water before cooking helps it fluff it up.