Ghee Rice — South Indian Nei Choru

Ingredients

• 2 cups (400g) aged basmati rice
• 3 tbsp ghee
• 50g cashews
• 4 green cardamom pods, lightly crushed
• 4 whole cloves
• 1 cinnamon stick
• 1 bay leaf
• 1 tsp cumin seeds
• 1 large onion, thinly sliced
• 3.5 cups water
• 1 tsp sea salt
• Fresh mint leaves and additional fried onions to serve

Method

1. Rinse the basmati rice until the water runs clear. Soak in cold water for 30 minutes. Drain.
2. Heat the ghee in a heavy-based saucepan over medium heat. Add the cashews and fry for 2-3 minutes until golden. Remove and drain on paper towel.
3. In the same ghee, add the cardamom, cloves, cinnamon, bay leaf, and cumin seeds. Let them sizzle for 30 seconds until fragrant.
4. Add the sliced onion. Cook for 8 minutes until golden and slightly caramelised.
5. Add the drained rice. Stir for 2 minutes to coat every grain in the spiced ghee.
6. Add the water and salt. Bring to a boil, then reduce to the absolute lowest heat. Cover tightly and cook for 12 minutes.
7. Remove from heat. Keep covered and rest for 5 minutes.
8. Fluff gently with a fork. Remove the whole spices if desired. Top with fried cashews and fresh mint.

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