Ghee - Coconut Milk Rice (White Briyani) நெய்  - தேங்காய் பால் சோறு
Channel: Mama VR
Date: 20/09/2020

Dear Friends, Welcome to MAMA VR Cooking - I am your Vijayan Vaithianathan. I wish to introduce myself I am an IT person however, having good experience in networking and software. Cooking is my hobby I have started to cook in the year 2007 and biryani is my favourite food although I knew to cook Sweet, Vegetarian, Seafood, and Non-Veg, etc.

Where I learned the cooking, from my mother, Friends, and of course really from YouTube.

Why I opened a YouTube channel. When I cooked delicious food, I wish to take a picture and post into my family groups, so what happened my friend encourage me to open a YouTube channel also he suggests the channel name (MAMA COOKING) and gave hope to me. Then I renamed it - MAMA VR COOKING.

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Tips for making ghee rice

    You can use any variety of rice to make ghee rice. I usually make with basmati rice or seeraga samba rice. Just make sure to use rice which is not sticky and yields separate grains when cooked.
    I have cooked rice in a pan. You can even use a pressure cooker. If using a pressure cooker, then cook for 2 whistles or for about 7 to 8 minutes on a medium flame.
    You can add more cashews if you want.
    This recipe can be doubled.
You can serve ghee rice with gravy dishes or dals like parippu curry or korma varieties like veg kurma or paneer korma or cauliflower kurma.
How to make ghee rice

Preparation


1. Rinse 1kg basmati rice in water till the water runs clear of starch. Then soak the rice grains for 30 minutes in enough water.
2. After 30 minutes, drain the water and keep the soaked rice aside.
3. Before cooking, gather everything and keep aside. The following are the whole spices that we will be adding to ghee rice.
4. Slice 1 medium-sized onion and keep aside. Also, remove 15 to 18 cashews.
5. Heat 3 tablespoons ghee in a thick-bottomed pot or a thick bottomed pan. Keep the flame to a low.
6. To the same ghee, add the whole spices and let them crackle and turn fragrant. Do not burn the spices.
7. Then immediately add the sliced onions.
8. Stir and saute till the onions cook
9. Now add the soaked rice.
10. Gently stir the rice so that the ghee coats the rice grains well.
11. Add water as required, depending on the quality of rice. Some brands of basmati rice need only 1.5 cups of water. So add water accordingly.
12. Simmer till the rice is cooked and all the water is absorbed. You can check once or twice while the rice is cooking. If the grains are not cooked and the water looks less, sprinkle a few tablespoons of water all over. Cover and continue to cook.
13. Once the rice grains are cooked, give a standing time of 5 to 6 minutes. Remove the lid. Fluff the rice gently with a fork.
14. Serve ghee rice hot garnished with fried cashews and some chopped coriander leaves. Ghee rice tastes so good, that you can even have it plain also. It also goes well with gravy based dishes or with dals or korma varieties like veg kurma or potato korma. While serving, you can even use some mint leaves for garnish instead of coriander leaves.


main ingredients

   1kg basmati rice
    3 tablespoons ghee (
    15 to 18 cashews
    3 medium onion, thinly sliced 



 whole spices

    1.5 pinches cinnamon
    3 green cardamoms
    3 cloves
    2 single strands of mace
    4 to 5 whole black pepper
    1 bay leaf