After the broccoli with coconut, another recipe from the cookbook ‘Sri Lanka Food’ from Sarogini. And again another perfect side dish, this Aromatic Ghee Rice. I simply love rice, especially when prepped with a good seasoning or other flavors added.
This Ghee fragrant rice can be perfectly paired with the Broccoli with Coconut, Stuffed Scrambled Eggs or with a Veggie Burger Omelet.
It’s a really flavorful rice combination and we loved it. The recipe was easy to follow. The broth to use wasn’t specified, so I used garden herb broth. Since I didn’t have onions anymore, I used onion powder.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you’re sharing pics of it on your socials.
Aromatic Ghee Rice
Allergies: cinnamon, gluten
225 grams basmati rice
3 tbsp Ghee
6 cardamom pods
1 cm cinnamon stick
5 curry leaves dried
500 ml herb garden broth
1 tsp salt
Wash and drain the rice 3 times. Melt the ghee in a pan. Add the cardamom pods, peppercorns, cloves, cinnamon stick and curry leaves. Then add the onion powder when the seasoning starts shedding fragrance.
After that add the rice, keep stirring. Pour in the broth and add the salt. Put a lid on the pan and let cook for about 15 minutes.
Remove the cardamom pods, cinnamon stick, cloves, curry leaves and peppercorns.
- Recipe source is ‘Sri Lanka Food’.
- Enough for 4 persons as a side dish.
- You can swap onion powder for 1/3 chopped onion.