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Ghee Rice And Kurma Recipe: A Delicious And Flavorful Dish

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Ghee rice with vegetable kurma, Recipe Petitchef
Ghee rice with vegetable kurma, Recipe Petitchef from en.petitchef.com

Description

Ghee rice and kurma recipe is a classic dish that originated from the southern part of India. It is a perfect combination of aromatic basmati rice cooked in ghee and served with rich and flavorful kurma. The dish is a perfect blend of spicy, sweet, and tangy flavors that tantalize your taste buds. It is a popular dish served during special occasions like weddings, festivals, and parties.

Prep Time

The preparation time for ghee rice and kurma recipe is around 45 minutes. It includes the time required for soaking rice, chopping vegetables, and making the masala.

Cook Time

The cook time for ghee rice and kurma recipe is around 30 minutes. It includes the time required for cooking rice, making the kurma, and assembling the dish.

Ingredients

The ingredients required for ghee rice are as follows:
  • 2 cups basmati rice
  • 3 cups water
  • 4 tbsp ghee
  • 1 cinnamon stick
  • 4 cloves
  • 2 cardamom pods
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 1 onion, sliced
  • 4 garlic cloves, minced
  • 2 green chilies, slit
  • Salt to taste
The ingredients required for kurma are as follows:
  • 1 cup mixed vegetables (carrots, beans, peas, potatoes)
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 2 green chilies, slit
  • 1 tsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 cup coconut milk
  • 1/4 cup chopped coriander leaves
  • Salt to taste

Equipment

  • Heavy-bottomed pan
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Spatula
  • Pressure cooker

Method

For Ghee Rice:

  1. Wash the rice and soak it for 30 minutes.
  2. Heat ghee in a heavy-bottomed pan and add cinnamon, cloves, cardamom, bay leaf, and cumin seeds.
  3. Add sliced onions, minced garlic, and slit green chilies. Saute until onions turn translucent.
  4. Add soaked rice and saute for 2-3 minutes.
  5. Add water and salt. Mix well and bring it to a boil.
  6. Cover the pan and cook the rice on low flame for 10-15 minutes or until the rice is cooked.
  7. Fluff the rice with a fork and keep it aside.

For Kurma:

  1. Heat oil in a pressure cooker and add chopped onions. Saute until onions turn golden brown.
  2. Add ginger-garlic paste and slit green chilies. Saute for a minute.
  3. Add chopped tomatoes and mix well.
  4. Add red chili powder, coriander powder, turmeric powder, and salt. Mix well and cook for 2-3 minutes.
  5. Add mixed vegetables and mix well.
  6. Add 1/2 cup water and pressure cook for 2-3 whistles.
  7. Once the pressure is released, add coconut milk and chopped coriander leaves.
  8. Mix well and cook for a minute.

For Assembling:

  1. Take a serving dish and spread the cooked rice evenly.
  2. Pour the kurma over the rice and garnish with chopped coriander leaves.
  3. Serve hot with raita or papad.

Notes

  • You can use any vegetables of your choice for the kurma.
  • You can adjust the spice level according to your taste.
  • You can use ghee or oil for cooking the kurma.
  • Make sure not to overcook the vegetables as they tend to lose their texture.

Nutrition Info

  • Calories: 350
  • Carbohydrates: 50g
  • Protein: 6g
  • Fat: 14g
  • Sodium: 250mg

Recipe Tips

  • Make sure to wash the rice properly and soak it for 30 minutes.
  • Do not overcook the rice as it tends to become mushy.
  • Make sure to use fresh and tender vegetables for the kurma.
  • You can use freshly grated coconut instead of coconut milk for a richer flavor.
  • You can add cashews and raisins to the rice for a crunchy texture.

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