Kerala Style Ghee Rice - Jeerakasala Rice
A fragrant Malabar delicacy made with jeerakasala rice, gently fried in ghee with whole spices and finished with golden onions, cashews, and raisins, often served alongside rich Kerala curries.
Ingredients
- 2 cups jeerakasala rice, washed and drained
- 2 ½ tablespoons ghee
- 1 teaspoon aniseed
- 2 pieces of cinnamon, 1 inch each
- 1 star anise
- 4 cloves
- 3 cardamom pods
- 2 bay leaves
- 1 sprig of curry leaves
- ½ cup onion, sliced
- ½ teaspoon ginger, crushed
- 4 cups water
- Salt to taste
For garnish:
- 1 ½ tablespoons ghee
- 2 tablespoons cashews
- 2 teaspoons raisins
- 1 medium onion, thinly sliced
Directions
Prepare the garnish: Heat ghee in a pan and fry the sliced onion with a pinch of salt and sugar until golden brown. Remove and set aside. In the same ghee, fry the cashews and raisins until golden and remove.
Prepare the rice: Heat ghee in a heavy pan. Add the aniseed, cinnamon, star anise, cloves, cardamom, and bay leaves. Sauté until aromatic. Add the onion, curry leaves, and ginger, and cook until the onion turns light brown. Stir in the drained rice and fry gently until the grains are coated with ghee and slightly crisp.
Meanwhile, bring the water to a boil in another pan and season generously with salt. Pour the boiling water into the rice, cover, and cook on low heat until the rice is tender and the water is absorbed, about 10 to 15 minutes. Turn off the heat, keep the lid closed, and let the rice rest for another 15 minutes. Fluff gently with a fork, drizzle with a little extra ghee, and top with the fried onions, cashews, and raisins.
Serves 4. Best enjoyed with spicy curries or Kerala-style chicken roast.
