Kerala Matta Rice Puttu
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Ghee rice
- 1.5 cup Rettaikili Rajabogam Ponni Rice
- 3 tbsp ghee
- 15 cashew
- 2 tbsp raisins
- 1 onion (sliced thinly)
- 2 green chilli (slit)
- 2.5 cup water
- 1/2 tsp lemon juice
- 1 tsp salt
- 1 bay leaf 1-star anise
- 1-inch cinnamon stick
- 2 green cardamoms
- 3 cloves
- 1/4 teaspoon black peppercorns for tempering
Step 1. Rinse the rice 3-4 times in water until the water runs clear.
Step 2. Soak the rice for 20-30 minutes in plenty of water.
Step 3. Drain the water and keep the rice aside.
Step 4. Heat oil in a deep pan or pot.
Step 5. Add the thinly sliced onion until it turns brown and transfer it to a bowl
Step 6. Add 2.5 tsp ghee fry cashew and raisins nicely and set aside.
Step 7. In the same pan add all the whole spices and fry.
Step 6. When the spices are sauteed well, add jeera and wait for 30 seconds.
Step 7. Add the drained rice and 1 tsp of ghee into the pan.
Step 8. Mix gently until ghee coats well with the rice.
Step 9. Toast the rice well with the ghee to get the fluffy ghee rice.
Step 10. Add 2.5 cups of water and salt for taste.
Step 11. Mix gently and add half tsp of lemon juice.
Step 12. Close the pan and cook it on low flame for 10 minuts.
Step 13. After 10 minutes transfer the rice to a serving bowl and add the fried onions and nuts mix gently.
Step 14. Serve the ghee rice garnished with coriander or mint leaves for your family.