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Posts Tagged ‘Ghee’

Ghee (Clarified butter)

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1 lb. Unsalted Butter

Heat the unsalted butter in a heavy pot over a low flame.  It will slowly melt and start simmering.  Gradually you will see the foam and/or scum rise to the top, and the milk solids settle to the bottom of the pot as the liquid becomes transparent.  Be careful not to burn the solids at the bottom of the pot. They should remain at a deep yellow color with tinges of brown in them.

The foam at the top will slowly clear up and get settle to the bottom also.  Once the liquid has achieved a transparent golden color it is done.  Do not stir.  Strain the clarified butter through a fine strainer and/or cheesecloth and discard the solids.

Ghee at room temperature looks semi-solid. It does not need to be refrigerated and will keep for many months.  It has a much higher flashpoint than regular butter and will add an extra richness to the Indian foods you use it in.



Basmati Rice with Black Cardamom

Serves 4

A smoky dish that hails from Kashmir, this is known as a pulao.  Western culture would call it a pilaf.

1 Cup Basmati Rice
2 Tbsp. Ghee (Clarified Butter)
5 Black Cardamom Pods
2 Bay Leaves
1 Small Red Onion – Thinly sliced
1/4 Tsp. Saffron
1 Tsp. Sea Salt

Rinse the rice in cold water until the water is relatively clear. Drain the rice and then cover with fresh cold water and let sit at room temperature until the grains begin to soften, about 20 minutes. Drain and set aside.

Heat the ghee in a medium-size saucepan over medium heat.  Sprinkle in the cardamom pods and bay leaves.  Cook until they swell up and smell aromatic.  Immediately add the onion and cook, stirring until it is light brown, about 3-5 minutes.

Stir in the saffron.  Add the drained rice and toss gently with the onion and spice mixture.  Pour in 1 1/2 cups of cold water and add the salt.  Bring to a boil, reduce heat to low, and cover.  Cook until all water is absorbed, about 10-15 minutes.  Turn off the heat and let the rice rest for a full ten minutes.

Uncover the pan, fluff the rice with a fork, and serve.  Be sure to not eat the cardamom pods or bay leaves as they can be rather bitter.




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