Ghee Bhat

1. 1
   prep · ~20 min

   Soak the rice and prepare the aromatics.

   1.Wash the basmati rice until the water runs mostly clear.

   2.Soak the rice in fresh water for 20 minutes, then drain well.

   3.Slice the onion, slit the green chili, chop the ginger, and chop the coriander leaves and mint.

   TIPDrained rice gives separate grains and helps prevent a sticky finish.
2. 2
   saute · ~1 min

   Heat the ghee and cook the whole spices.

   1.Heat the ghee in a heavy pot over medium heat.

   2.Add cinnamon, cloves, green cardamom, and bay leaf.

   3.Cook for 20 to 30 seconds until the spices smell fragrant.
3. 3
   saute · ~6 min

   Cook the onion, chili, and ginger.

   1.Add the sliced onion and cook until soft and lightly golden, about 4 to 5 minutes.

   2.Add the green chili and chopped ginger.

   3.Cook for 1 minute until the raw smell fades.

   TIPDo not brown the onion too much; a light golden color keeps the rice delicate.
4. 4
   mix · ~1 min

   Stir in the rice and herbs.

   Add the drained rice, mint, and half of the coriander leaves. Gently stir for 1 minute so the grains are coated well in the ghee without breaking.

5. 5
   boil · ~4 min

   Add water and bring the rice to a boil.

   Pour in the water and add the salt. Bring everything to a gentle boil over medium heat.

6. 6
   steam · ~15 min

   Cover and cook the rice until tender.

   Lower the heat, cover the pot tightly, and cook for 12 to 15 minutes until the rice is done and the water is absorbed.

   TIPKeep the lid closed while the rice cooks so the steam stays trapped.
7. 7
   rest · ~5 min

   Rest the rice before fluffing.

   Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork or spoon.

8. 8
   garnish

   Finish with the remaining coriander leaves.

9. 9
   serve

   Serve the ghee bhat hot.

Cuisines we love