Method:

Prepare coconut milk and Keep all the ingredients ready as shown in the above image. Rinse jeera samba rice, drain the water in it and set aside to start.

Take a heavy bottom pan, heat it by adding ghee in it. When it is hot add bay leaf, cinnamon, cardamom (elachi), clove, star anise… saute for few seconds, then add cashew nuts fry until it turns to golden brown in colour, add ginger, garlic paste and fry until you get a fresh aroma.

Add drained rice into the pan

Saute for 2 min

Add coconut milk into it and add 1 cup of water (2 cup of coconut milk and 1 cup of water to cook 1 1/2 cup of rice) add salt to taste.

Bring it to boil, once it begins to boil make a low flame,close the lid of the pan, cook it for 15 min.

Mix once or twice before it is done. Once it is done add 2 tsp of ghee (optional) on the prepared rice. Rest it for 5 to 6 min before you serve.

Transfer the dish to a serving plate.

Enjoy Ghee rice with spicy veg or non veg curry or kurma.

Note –

Always prefer to add very less quantity of ginger garlic paste in preparation. Ghee rice tastes perfect when served with spicy curry or kurma.

You can also prepare this recipe with basmati rice or sona masuri rice as well. To prepare with basmati rice soak the rice for 15 to 20 min, drain it and follow the same procedure.

Please don’t burn any ingredients while seasoning as it spoils the taste of the dish.