Cashew Raisin Aromatic Ghee Rice

  • Lunch
  • Servings
  • 3Spicy
  • 1hr 30minCook Time
  • Cuisine : Indian
Rate this recipe :

Pictures can’t do justice to this super tasty yet simple recipe with simple ingredients. Please do not under estimate the taste going by the simplicity of this recipe. I have grown up eating this; for me it’s my comfort food. The below recipe is my take on this most favourite combo my family loves – where I eliminate food color from the Ghee rice (I believe in healthy cooking, therefore avoid food color, colored sauces, artificial flavors, enhancers, preservatives etc.at the same time make sure the food tastes delicious) and I bring in my yummy Mutton Masala to replace my GrandMa’s Chicken Curry as mutton tastes better with this rice. This salad is the best accompaniment for this dish. Vinegar and Ginger used in this aids quick digestion reversing the effect of mutton and ghee that is normally considered heavy on the stomach.


Ingredients

For Cashew-Raisin Aromatic Ghee Rice: Long grain basmati rice – 3 cups Onions – 2 to 3 Whole garam masala – cinnamon, cardamom, cloves – 6 to 10 each Ghee – ½ to ¾ cup Cashew & Raisin – ½ cup each For Mutton Masala: Mutton – 500 grams Onions – 3 to 4 Whole garam masala – cinnamon, cardamom, cloves – 5 each Cumin seeds Ginger garlic paste – 1 tbs. Turmeric, chilli, coriander, cumin, pepper powders Oil Coriander leaves For Cucumber Salad: Cucumber – 1 Onion – ½ Green chilli – 1 Ginger – ½ inch Vinegar – 2 tsp. (Salt to taste for all)

Cookwares

Pressure cooker, large utensils for preparing ghee rice

Step By Step Method

  • Cashew-Raisin Aromatic Ghee Rice (Tip: Simple steps but requires perfection at each) 1. Cook long grain basmati rice with aromatics (whole garam masala), a little oil and salt and keep aside 2. Heat ghee, add whole garam masala and then the onions (a pinch of salt) and fry the onions until golden brown 3. Add the cooked basmati rice into this and mix carefully 4. Fry the cashews and raisins separately (perfectly golden brown) in ghee and add into the rice and mix again carefully Mutton Masala (Tip: Do not add water) 1. Heat oil, add whole garam masala, cumin seeds, onions (a pinch of salt) and fry the onions until golden brown 2. Add ginger garlic paste and fry till the raw smell goes away 3. Add mutton 4. Then add turmeric, chilli, coriander and cumin powders 5. Pressure cook the entire contents with salt (5 to 6 whistles based on how tender you want the meat to be) 6. After opening the lid, add pepper powder and keep on sim for a few minutes 7. Garnish with coriander leaves Cucumber Salad (Tip: Allow it to rest/blend) 1. Peel cucumber, cut into half and make thin slices 2. Add sliced onion, chilli, ginger, vinegar and salt and mix well