This recipe is very simple & humble. It goes well with any north Indian curries or gongara curry. Even it taste great with asian gravies. Ginger rice is a relatively easy dish to prepare. I have cooked the rice in a kadai/pan, but you can also cook in pressure cooker. Ginger has lot of healthy benefits so its good to have ginger rice once in while! Trust me, it does not give a strong ginger flavor. It gives the right taste.
- Basmati rice – 2 cups
- Ginger – 2 inch
- Garlic – 2, whole
- Ghee – 2 tbsp
- Cumin.jeera – 2 tsp
- Cardomom – 2
- Bay leaf – 1
- Onion – 1, sliced
- Cashews – 3, chopped - garnish
- Green chillies – 2, slit
- Mint – ¼ cup chopped car
- Water – 4 cups
- Coriander leaves – Garnish
- Salt – as required
- Soak the basmati rice in water for 20 minutes. Drain the rice and keep aside.
- Grind the ginger and garlic together, add one cup of water and blend again. Drain the ginger and save the juice. Keep it aside.
- Heat a pan, and add oil or ghee.
- On a low or medium flame when the oil becomes hot, add the cumin, bay leaf and cardamom.
- Let the cumin get browned, now add the onions and fry till they are golden brown.
- Add the mint, cashews, salt and green chillies. Sauté for a minute.
- Add the ginger juice, boil for a minute. Now add the rice and stir well. Taste the water for salt. And add salt if needed now.
- Close the lid and cook the rice. The way I cook the rice is I cook the rice in medium flame for ten minutes, and low flame for ten minutes, and switch off.
- Garnish with coriander leaves.
The rice or water gets the nice light brown color because of the caramelized onions.
Adjust the water quantity according to the quality of your rice.