Sunday, April 6, 2025

Here's a Simple and delicious recipe for Marriage/Wedding Style Ghee Rice

Here's a simple and delicious recipe for Marriage Style Ghee Rice, a fragrant, flavorful dish often served at weddings and special occasions in South India. It’s rich with spices, ghee, and aromatic herbs.



Ingredients:

  • Basmati rice – 2 cups

  • Ghee (clarified butter) – 4 tbsp

  • Oil – 1 tbsp

  • Whole spices:

    • Cloves – 4

    • Cardamom pods – 4

    • Cinnamon stick – 1-inch piece

    • Bay leaf – 1

    • Star anise – 1 (optional)

  • Onion – 1 large, thinly sliced

  • Ginger-garlic paste – 1 tbsp

  • Green chilies – 2, slit

  • Cashews – 10–12

  • Raisins – 10–12

  • Fresh coriander leaves – a handful, chopped

  • Mint leaves – a handful, chopped

  • Salt – to taste

  • Water – 4 cups

Instructions:

  1. Prep the Rice:

    • Wash the basmati rice thoroughly until the water runs clear. Soak for 20–30 minutes, then drain.

  2. Cook the Spices:

    • In a large pan, heat ghee and oil together.

    • Add the whole spices (cloves, cardamom, cinnamon, bay leaf, star anise) and sauté for a minute until fragrant.

  3. Sauté the Aromatics:

    • Add the sliced onions and sauté until golden brown.

    • Stir in the ginger-garlic paste and green chilies, cook until the raw smell disappears.

  4. Add the Nuts & Herbs:

    • Add cashews and raisins, sauté until the cashews turn golden.

    • Toss in the chopped mint and coriander leaves, sauté briefly.

  5. Cook the Rice:

    • Add the drained rice and gently stir to coat it with the spices and ghee.

    • Pour in 4 cups of water, add salt to taste.

    • Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 15–20 minutes or until the rice is cooked and the water is absorbed.

  6. Final Touch:

    • Turn off the heat and let it sit, covered, for 5 minutes.

    • Fluff the rice gently with a fork.

Serving Suggestion:

Serve hot with chicken curry, mutton curry, vegetable kurma, or a side of raita.

Would you like a variation of this recipe or tips on making it even more flavorful?


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