INDIAN FRIED RICE (Ghee Bhat)

Fried rice is not usually associated with India, but the following is an authentic dish that is relatively easy, if you take the time to cook the rice first and let it cool and dry. It’s important to know that all fried rice dishes require that the rice be previously cooked, and is cold and dry when it’s fried.

This recipe calls for ghee – the Indian clarified butter – rather than cooking oil, and it’s the ghee that gives it its distinctive taste. Use ghee.

When you’ve initially cooked the rice, spread it out on a flat, relatively large plate, and put in the fridge for at least a couple of hours.

Ingredients 

• 1 cup basmati rice, cooked, cooled and rested
• 2 Tblspns ghee
• 1 teaspn fennel seeds
• 2 bay leaves or 6 curry leaves
• 4 cm cinnamon stick
• 3 cardamom pods
• 2 large onions, finely sliced
• 2 green chillies, sliced lengthwise
• 1 teaspn salt
• ½ teaspn sugar
• 2 Tblspns raisins (optional) – (I hate ‘em)

Heat the ghee in a large frying pan, wok or karahi over medium high heat. Add the fennel seeds and fry until brown. Add the bay leaves (or curry leaves), cinnamon, cardamoms and let them sizzle for a few seconds.

Add the onions and chillies and fry until the onions are golden brown.

Add the rice, salt, sugar (and raisins) and continue frying until the rice is thoroughly heated through.

Options (for a Thai taste)

You may put in a tablespn of red curry paste after the onions are browned, and stir fry for a minute or two.

Near the end of cooking, stir in 2 teaspns fish sauce and 3 Tablespns mixed fresh coriander leaves and sliced spring onions (scallions).