Ghee Rice

Although biryani is a rice dish, I love the most, this simple one pot dish is my second favorite rice recipe. It is prepared by sautéing the aromatics/spices in butter or ghee and it comes together quickly. My aunt made this often and every time I prepare this, I think of her and the great times I had vacationing with my cousins. She always made this to accompany with a mild chicken gravy and it was delicious.

Serves – 8 to 10
Time – 1 hour (active time 20 mins)

Ingredients
4 tablespoons unsalted butter (1/2 stick)
1 teaspoon cumin seeds
4 green cardamom pods, lightly crushed 
2 cinnamon sticks
8 whole cloves 
3 bay leaves
4 green chilies optional
4 teaspoons salt
1 can of coconut milk (400 ml)
8 cups water 
7 cups basmati rice 

Instructions

1. Soak rice in water for at least an hour and up to 4 hours.
2. Melt the butter (1/2 stick) in a rice cooker or Dutch oven or saucepan over medium heat. 
3. Add all the spices (cumin, cardamom, cinnamon, cloves, bay leaves, green chilies, salt) and stir constantly and cook until fragrant about 1 to 2 minutes. The butter will foam.
4. Increase the heat to high. Add 1 can of coconut milk and 8 cups of water and bring to a boil.
5. Drain the soaked rice using a strainer and add it to the boiling mixture.
6. Let it cook on high for about 5 minutes. When the sides of the bowl starts to bubble and the water is almost absorbed close it with a tight lid. 
7. Reduce heat to low, cover, and simmer until all water is absorbed, about 10 minutes. Let stand, covered, off heat for at least 10 minutes. If you are using a pressure cooker close the lid add the whistle and cook in medium – low heat for 5 minutes.  
8. Fluff rice with fork. Discard cloves, cinnamon stick, and bay leaves. Garnish with coriander leaves and serve.