Nei Soru | Ghee Rice

Ingredients

• 1 cup Seeraga Samba Rice (use Basmati rice if unavailable)
• 1 cup Finely Sliced Onions
• 2-3 Green Chillies Slit (adjust per preference)
• 1 cup Thick Coconut Milk
• 1 cup Water
• 1/2 tsp Ginger Garlic Paste
• 2 tsp Oil
• 2 tsp Ghee
• 1/4 cup Finely Chopped Mint Leaves
• 2 Cloves
• 1 Cardamom
• 1 2" Cinnamon Stick
• 1 Dried Bay Leaf
• Salt as needed

Instructions

1. 1

   First soak washed Seeraga Samba rice in a cup of water for 15-20 mins. We need the rice to be soft and plump, so soaking helps.

2. 2

   In a heavy bottomed pan, heat 2 tsp oil and 1 tsp ghee. Add whole spices – cloves, cardamoms, cinnamon, dried bay leaf. Let them fry for a few secs.

3. 3

   Add finely sliced onions, slit green chillies. Fry them on low flame for 10-12 mins.

4. 4

   The onions should turn light golden brown and crisp up around the edges. Now add ginger garlic paste and fry for a couple of minutes until there is no raw smell.

5. 5

   Add the water from soaked rice along with salt as needed.

6. 6

   As the water begins to slowly boil, add thick coconut milk.

7. 7

   Next add the chopped mint leaves. Check for salt and let it come to a slow boil.

8. 8

   Add the soaked rice, mix well and cook it covered for 10-12 mins on low flame.

9. 9

   As there is no more liquid and the rice seem cooked, switch off the heat but keep it covered for another 5-7 mins. Gently fluff up the rice and drizzle the remaining 1 tsp ghee on top.

10. 10

    Serve hot with egg fry or kurma or any dry masala on the side.