Steps
- 1
Wash the rice a couple of times and keep aside. Jeerakasala rice doesn't need soaking in water.
- 2
Add 3 tbsp ghee and 2 tbsp oil to a hard bottomed stockpot pan. Once it's hot, add onions cut length wise. Fry it until golden brown. Move it onto a tissue. Add the cashews, and once it turns brown, raisins. Remove it from the oil and place on a tissue. These are for garnishing the ghee rice.
- 3
In the same oil, add the bay leaves, cinnamon stick, cloves, cardamom and peppercorns. Stir for a few seconds.
- 4
Add the washed rice to the ghee- spices and fry for around 1 min. Let it soak up the flavour.
- 5
Add 6 cups of water, enough salt to taste and cook until done. Keep checking at intervals so the rice doesn't stick to the bottom.
- 6
Once rice is cooked and water completely evaporated, take it off the heat, garnish with cashews and raisins. Serve hot.
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