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Ghee Rice

Right beside the Ceylon Curry Powder Recipe, I also found my old recipe for Ghee Rice. This is another Sri Lankan dish, and goes extremely well with beefy curries.

Cooks in about 25 mins or so, and takes about 35 to 40 mins to prepare.

h2. Ingredients.

* 2 cups of Bas Mati rice (or you can substitute Long Grain rice)
* 2.5 Tablespoons of Ghee (clarified butter)
* 1 large onion, finely diced.
* 4 cloves of garlic (whole)
* 6 cardamon pods (green & bruised)
* 1 cinnamon stick
* 3.5 cups of beef stock (can use chicken or mutton stock to match your main dish)
* 2.5 teaspoons of salt

h2. Method.

Wash the rice and drain for 30 mins (yes really drain it).
Heat the ghee in a saucepan and sauté the onions until golden brown, then add the spices, garlic and rice.
Fry, stirring constantly for five (5) minutes over a moderate heat.
Add the stock and bring to the boil.
Reduce the heat to very low and cover tightly with a lid. Cook for 15 to 20 mins (err towards 20) without lifting the lid (not even once to satiate your curiosity!)
When finished, allow to stand uncovered for five minutes (don’t stir it).
Gently fluff the rice with a metal fork, and serve with a metal slotted spoon to avoid crushing the grains of rice.

posted to Asian & Indian,Recipes @ 10:30 pm

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  • At 5:59 pm on 13 September, 2012, Annelies Smeekes commented:

    We absolutely loved it and very tasty and would recommend this curry to any one who loves a curry that is not hot, even though I do like it hotter but my husband doesn’t . Yummy

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