Kerala Ghee Rice with Fried Onions and Cashews

Method

1. 1

   Step 1: Wash the rice gently until the water runs clear, soak for 20 minutes, then drain in a sieve for 10 minutes so the grains dry a little.

2. 2

   Step 2: Heat 3 tbsp ghee in a heavy pot or clay pot over medium heat. Fry the cashews for about 2 minutes, until golden, then add the raisins for 20 to 30 seconds, until they puff; lift both out. Add three-quarters of the sliced onions and fry for 12 to 15 minutes, until crisp and deep gold, then drain on paper towels.

3. 3

   Step 3: Add the remaining 2 tbsp ghee, the whole spices and fennel seeds to the pot and let them sizzle for 30 seconds. Add the rest of the onions with the ginger and green chili and cook for about 4 minutes, until soft.

4. 4

   Step 4: Add the drained rice and fry gently, turning it with a flat spoon, for 3 to 4 minutes, until every grain is coated and glassy at the edges and the pot smells like toasted popcorn.

5. 5

   Step 5: Pour in 4 cups boiling water with 1 tsp salt and stir once. Boil uncovered on medium for 5 to 6 minutes, until the water falls just below the surface of the rice.

6. 6

   Step 6: Cover tightly and cook on the lowest heat for 10 to 12 minutes, then rest off the heat for 10 minutes without opening. Meanwhile, toss the red onion with the vinegar and remaining 1/2 tsp salt.

7. 7

   Step 7: Fluff the rice with a fork, fold in half the fried onions, cashews and raisins, and pile the rest on top. Serve with the pickle and the vinegar onions.

• #vegetarian
• #gluten-free
• #holiday