Ghia Anna

1. 1
   prep · ~20 min

   Prep the rice and vegetables.

   1.Rinse the rice until the water runs mostly clear.

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

   3.Peel and cube the bottle gourd into small even pieces.

   4.Chop the onion, slit the green chili, and chop the ginger.
2. 2
   saute · ~5 min

   Cook the base.

   1.Heat the ghee in a heavy pan or pressure cooker over medium heat.

   2.Add cumin seeds and let them sizzle for 20 to 30 seconds.

   3.Add onion, green chili, and ginger.

   4.Cook until the onion turns soft and lightly golden, 4 to 5 minutes.

   TIPKeep the onion light, not dark, so the rice stays delicate in flavor.
3. 3
   saute · ~5 min

   Add the bottle gourd and rice.

   1.Add the bottle gourd and turmeric powder, then mix well.

   2.Cook for 3 to 4 minutes until the bottle gourd starts to soften.

   3.Add the drained rice and stir gently for 1 minute so every grain is coated.
4. 4
   boil · ~4 min

   Add water and bring to a boil.

   Pour in the hot water and add the salt. Stir once gently, then bring the mixture to a steady boil over medium-high heat.

5. 5
   steam · ~20 min

   Cover and cook until the rice is tender.

   Lower the heat, cover tightly, and cook for 12 to 15 minutes until the rice is soft and the water is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

   TIPDo not stir while it cooks or the bottle gourd may break down too much and make the rice sticky.
6. 6
   garnish

   Finish with coriander leaves and lemon juice.

   Fluff the rice gently with a fork or flat spoon. Sprinkle in the coriander leaves and lemon juice, then mix lightly.

7. 7
   serve

   Serve the ghia anna hot.

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