Advertisement
Buttered rice with spiced stock
- Serves
4
- Difficulty
Medium
Published 2017
Rice is eaten throughout India, but is most popular in areas where heavy rainfall results in thriving rice crops. This wonderful dish, Ghee Bhat, is cooked in ghee with aromatic spices. The flavour of this rice is rich, but still mild enough to go with any vegetable curry.
Ingredients
225 g 8 oz generous 1 cup 50
Method
Put the rice in a sieve (strainer) and wash it thorougly under cold running water, then transfer it to a large bowl, cover with cold water and leave to soak for 20 minutes. Leave to drain in the sieve.
Melt half the ghee or butter over a low heat, then brown the cashew nuts. Drain on kitchen paper and set aside.
Add the raisins to the
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe