A flavored rice made with basmati Rice, onion, fresh ginger, saffron and other Indian spices. Serve this rice with any spicy kurma.
Ginger Rice
Course: RiceCuisine: IndianDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
15
minutesA flavored rice made with basmati Rice, onion, fresh ginger, saffron and other Indian spices. Serve this rice with any spicy kurma.
Ingredients
Basmati Rice – 2 cups
Onion Big – 1 No
Fresh Ginger – 2 long pieces
Ghee – 6 to 8 teaspoon
Whole cardamom – 2 Nos
Cashew Nuts – 10 Nos
Saffron or kesari colour – little
Lemon juice – 1 teaspoon
Directions
- Soak the rice in water.
- Chop the ginger and slightly crush the cardamom and put both in a pot. Add eight cups water. Bring to boil.
- Allow it to reduce to half of its quantity. Strain it.
- In a cooker, add the ghee and fry the cashew nuts.
- Add onion and fry till it become transparent.
- Drain the water from the rice completely and add the rice and mix it gently.
- Add the boiled ginger water (measure it. Should be four cups).
- Add saffron or kesar colour mixed with little milk.
- Add one teaspoon salt. Close with lid and cook for two whistle.
- Open it and add the lemon juice and mix gently.
- Service with any spicy kurma.
hi kamala ,
Very unusual recipe, sounds interesting. How much is 2 long pieces of ginger ? Sorry, but can you please let us know how many inches of ginger should be used this recipe.
Cheers
Anu
Hi Anu, one piece is approx 3 to 4 inches, roughly a finger size. Since we are using only the ginger water, adding little more or less ginger will not affect the taste.
Thanks kamala. Do you have any recipe for ginger pickle, thanks.
Im not sure if you have posted any oorugai recipes before.
Do your recipes belong to any particular region like chettinad, north tamilnad etc..
Thankyou.
Anu
Hi Anu, I have posted “Inji Thokku” in the Tamil Section. I will post it in english also.
I have not yet posted oorugai recipes, except some instant Mango pickle (Vendhaya Manga), curry leaves thokku etc. Moreover, even though pickle is a part and parcel of Indian food, I advise people not to take pickles since it contains lot of oil and salt.
Most of my recipes belong to Thanjavur dist, which is my native place.
I will make your ginger rice and karaboondhi this weekend and I know it will be delicious. I’ve always enjoyed eating East Indian food.
Thank you.
Thank you. Please let me know your feed back after trying these recipes.
Hi
Can u update some paneer recipes
Hi kamala,
Whether this recipe can be tried with ordinary ponni rice.
Yes. You can try with ordinary rice too.