Ghee Rice (Dun Thel Bath)
A festive take on a Sri Lankan favourite, this Dun Thel Bath dish is simple to make and rich in flavor, the perfect addition to your celebration menu.
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Ingredients
Rice Preparation:
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For The Rice:
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Ghee oil 200.0 ml
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Onions, sliced 400.0 g
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Curry leaves 5.0 g
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Rampe 10.0 g
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Lemongrass stem 20.0 g
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Cardamoms, crushed 2.0 g
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Cloves 2.0 g
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Cinnamon Stick 10.0 g
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Black pepper, whole 5.0 g
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Basmati rice, soaked in water for 20 minutes and drain 1.0 kg
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Turmeric powder 5.0 g
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Water 1600.0 ml
Garnish and Serving:
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For The Garnish:
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Cashew nuts, whole, fried to golden 200.0 g
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Onions, sliced and fried to golden 200.0 g
Preparation
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Rice Preparation:
- Heat the ghee oil in a thick bottom pan or in a rice cooker.
- Add onions, curry leaves, rampe, lemongrass, cinnamon, cloves, cardamoms, pepper and sauté till the onions are golden.
- Add rice, turmeric and stir for two minutes till the rice is well sautéed.
- Add water, Knorr Aromat Seasoning Powder and allow to cook well.
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Garnish and Serving:
- Finally remove the lemongrass, rampe and curry leaves; Sprinkle fried cashew and fried onions; stir softly and serve hot with your choice of curries.
