Fragrant Sri Lankan Ghee Rice
A festive rice dish made with ghee, whole spices, and toasted cashews and raisins. Served at lunches, get-togethers and in kidu sapadu. Perfect with beef or chicken curry and sides.
Ingredients
- 2 cups samba rice*
- 4 tbsp ghee
- ½ tsp cumin seeds
- ½ small onion chopped
- 2 cloves garlic minced
- 1 stick cinnamon
- 2 pods cardamom
- 2 cloves
- 1 piece pandan leaf
- 1 sprig curry leaves
- 2 tsp salt
- 4 cups water
To Serve
- ¼ cup cashews
- ¼ cup raisins
- fried onions
Instructions
- Wash and drain the rice: Rinse the rice in cold water 2-3 times until the water runs clear. Drain and set aside.
- Toast the garnishes: In a pot, heat the ghee and lightly fry the cashews and raisins until golden. Remove and set aside.
- Sauté the aromatics: In the same ghee, add cumin seeds, cinnamon, cardamom, cloves, pandan leaves, curry leaves, sliced onions, and chopped garlic. Sauté until the onions are soft.
- Add the rice: Stir in the washed and drained rice. Add salt and water. Let it come to a boil.
- Cook: Cover and cook on medium heat for about 15 minutes, until the water is absorbed.
- Simmer: Reduce the heat to low and simmer for another 10 minutes until the rice is fully cooked. Fluff gently with a fork and check doneness by mashing a few grains.
- Serve: Top with the fried cashews, raisins, and optional fried onions. You can also sprinkle grated carrots and beets on top for extra color and texture.
Notes
- Any short grain variety similar to Samba, like Ponni will work.
- For long grain varieties like Basmati, you might want to use about 1/4 cup less water.
Nutrition
Calories: 383 kcal | Total Carbs: 61 g | Protein: 6 g | Fat: 13 g | Saturated Fat: 7 g | Sodium: 780 mg | Fiber: 3 g | Sugar: 1 g | Vitamin A: 4 IU | Vitamin C: 2 mg | Calcium: 20 mg | Iron: 4 mg | Net Carbs: 58 g
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