Saturday, 25 October 2008

SOUTHERN INDIAN SPICY RICE (Approx. 4-6 servings)

Copyright of Y Three K Publisher. All rights reserved.

450g Thai fragrant rice (washed, drained)
120g big onions (sliced)
4 tbsps ghee/ clarified butter
1 tsp young ginger (minced)
2 pips garlic (pounded)
700ml water

1/2 tsp salt
3 tsps chicken granules

3 cloves/ bunga cengkih
3 cardamons/ buah pelaga
2 inches cinnamon stick/ kayu manis
4 black peppercorns/ lada hitam

1. Heat ghee. Sauté spices. Add in sliced onions and fry till golden coloured. Add in minced ginger and garlic.
2. Add in rice and fry for about 3 minutes.
3. Transfer (2) into a rice cooker. Add in water and seasoning. Mix well. Cook rice as usual.

Tips: All spices are available at Malay or Indian sundry stores.

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