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Ghee Rice – October 1st, 2006

One might want to make fast and easy dish; another might be interested in an elaborate dish; how about if a combination of a light, core dish that blends together with an elaborate process of rich gravy is available to make? Here is such a combination…


Basumathi Rice – 1 cup
Ghee – 1/4 cup
Sliced onion – 1 cup
Cinnamon – 3 psc
Cloves – 8
Cardamom – 8
Garlic – 1 pod
Ginger – 1 big psc


Wash and soak the rice for 1/2 an hour. Grind ginger and garlic into paste form. Switch on the cooker and heat the ghee, add the spices, then the sliced onions. When the onions become transparent, add the ginger-garlic paste to it. Fry for 2-3 minutes, then add the rice to it. Then add 2 cups of water and salt to taste. Close the cooker and do not put the whistle. After 7-8 mts, once the steam comes out, take the cooker from the burner and put the weight and open after 15 mts. Serve hot, garnished with fried onions and cashewnuts.


Brinjal – ¼ kg
Red gram dhal – 1 tbsp
Uradh dhal – 1 tbsp
Bengal gram dhal- 1 tbsp
Red chillies – 4
Jeera – ½ tsp
Salt – to taste
Onions – 2 (chopped)
Ginger – small psc
Garlic – 2 flake


Roast the dhals, jeera and grind all ingredients except brinjal, together into a thick paste. Pour little tamarind juice into it.

For gravy

Jeera – 1 tsp
Mustard – ½ tsp
Ginger – small psc
Green chilli – 2
Red chilli – 3
Pepper – ½ tsp
Tamarind juice – little
Turmeric powder- ½ tsp
Garlic – 5-6 flakes
Onions – 1
Mint leaves – few
Curry leaves – few
Corriander lvs – few
Lemon juice – 1 drop
Sugar – pinch


Half cut brinjals into 8 strips. Stuff the ground masala inside the divisions. After stuffing the masala, tie the tip of the brinjal with a normal small piece of thread. Leave it aside. Now, heat some oil in a shallow pan. Now fry the tied brinjal into the pan one by one till it turns into golden brown colour. (The thread is tied to the stuffed brinjal so that, the masala does not get dropped off. The thread comes out automatically, when it is done. If not,remove off the thread). For the gravy, grind all the ingredients with water. Boil the gravy till it becomes thick, then add the fried brinjals to the gravy.

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