Ginger rice is quick and aromatic, cooked with ginger, cumin and onion.
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.
GINGER RICE
Author: Suganya Hariharan
Recipe type: Main
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 5
Ingredients
- 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
Instructions
- 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.
Notes
You can use cinnamon, cloves or mace/javitri when you add cardomom.
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.
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.
Taste great with any gravies. (paneer makhanwala, malai methi paneer)
