Ginger Rice


  • 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

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, put 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.


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