Indian Ghee Rice
Recipe: #14952
October 22, 2014
Categories: Side Dishes, Rice, White Rice, Gluten-Free, No Eggs, Vegetarian, more
"From Margaret Fulton - posting this to fulfill a request, times are estimated as I haven't made it myself. Use vegetable stock to make it vegetarian and oil instead of ghee to make vegan."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (550.8 g)
- Calories 308.5
- Total Fat - 5.1 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 2137.7 mg
- Total Carbohydrate - 56.2 g
- Dietary Fiber - 8.3 g
- Sugars - 7 g
- Protein - 12.7 g
- Calcium - 130 mg
- Iron - 3 mg
- Vitamin C - 161.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat the ghee in a saucepan which has a tight fitting lid.
Step 2
Fry half the onions until golden brown.
Step 3
Add the turmeric and stir well for a minute.
Step 4
Add the rice and fry for a few minutes, stirring until it is golden in colour.
Step 5
Add the boiling stock, spices, and remaining onions.
Step 6
Stir well and cover tightly and cook on a very low heat for 20 to 25 minutes.
Step 7
Turn off the heat, and keep covered until ready to serve.
Step 8
A few minutes before serving, uncover the pan to allow steam to escape.
Step 9
Fluff up with a fork and garnish with the peas.
Tips
No special items needed.
0 Reviews
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