Ghee rice recipe, South Indian nei sadam

Ghee rice is a simple and easy one pot dish prepared, a south Indian version of pulao, using seeraga samba. Usually no vegetables are used, but you can always make it rich using cashews and raisins optionally. I know ghee rice is very common in many south Indian households as many of my friends say.... Read More The post Ghee rice recipe, South Indian nei sadam appeared first on Raks Kitchen.

Ghee rice recipe, South Indian nei sadam

Ghee rice is a simple and easy one pot dish prepared, a south Indian version of pulao, using seeraga samba.

[feast_advanced_jump_to]

Usually no vegetables are used, but you can always make it rich using cashews and raisins optionally.

I know ghee rice is very common in many south Indian households as many of my friends say. But it is not a common dish at my home.

So may be once or twice I would have tried. I made with regular rice and the results were not that good, never made again.

To be honest, this time I made ghee rice just for the salna I made. Since Chef VB told salna goes well with ghee rice, I made it to match it.

Yes, I made empty salna as soon as he released that weekend with ghee rice and it was our special meal.

I was supposed to share it on Friday but somehow posing today. Please stay home and stay safe everyone!

???? Ingredients

  • Seeraga samba rice – The speciality of this rice lies in this rice. It’s a fragrant rice cultivated mostly in Tanjore area in Tamil Nadu. Theflavor is similar to Basmati. So easily can be replaced with it.
  • Ghee – I used homemade ghee, which I always recommend as it feels light and not heavy at all. Desi ghee is always best for this recipe.
  • Whole spices – I usually use biryani leaf in such recipes, but I wanted to give it a difference. Mainly cinnamon, clove, star anise and cardamom.
    I love ½ tsp of fennel for making it completely south Indian style. But as usual powder form as Vj doesn’t like. You too can skip if you don’t like it.

???? Top tip

  • For my cooker and stove, 1 whistle in medium flame was optimum. Please adjust according to yours. For example, when the whistle comes too fast and short, you can give it one more whistle.
  • Soaking the rice gives softer rice grain.
  • Never add rice before the water boils. Also after adding rice, bring to rolling boil before closing the lid.

???? Video

Is video more your thing? Watch the .

???? Variations

You can add few mint leaves while sautéing the rice. This adds more flavor, but I just want to differentiate from Biryani flavor.

Adding ghee fried cashews and raisin also is a great variation to the plain ghee rice. I did not add because of family preference and wanted to keep it simple.

???? Related posts

You may also like

  • Thengai paal sadam
  • Brinji rice
  • Masala pattani sadam

Goes well with

  • Veg Kurma
  • Tomato kurma
  • Cauliflower kurma
Ghee rice
Print Pin
No ratings yet

Ghee rice recipe

Ghee rice is a simple and easy one pot dish prepared, a south Indian version of pulao, using seeraga samba.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings 3

Equipments (Amazon Affiliate links)

  • pressure cooker

Ingredients

  • 1 cup Seeraga samba rice
  • 1 Onion sliced
  • 2 Green chilli slit
  • 2 tsp Ginger garlic paste
  • 2 tbsp Coriander leaves chopped
  • Salt as needed I added 1 & ¼ tsp of organic sea salt powder

To temper

  • 2 tbsp Ghee
  • 1 inch Cinnamon
  • 1 Cardamom
  • 1 clove
  • 1 Star anise small
  • ½ tsp Fennel seeds I used powder

Instructions

  • Wash rice and soak it for 15 mins minimum.
  • Heat a small pressure cooker with ghee. Temper with the whole spices.
  • Add onion, green chilli and fry until onion turn golden in color here and there. You can add a pinch of salt to fasten the process.
  • Tip in ginger garlic paste and fry for 30 seconds.
  • In goes soaked rice, drained completely from water.
  • Roast for a minute. Add water and required salt. Mix well and bring to boil. Close the id once it comes to a rolling boil.
  • Put the flame to medium and give one whistle.
  • Let pressure go down naturally. Once done, open and fluff gently.
  • Add coriander leaves and give 10 mins standing time before serving.

Video

Notes

  • Do not add rice before water boils.
  • You can add fried cashews and raisin to garnish.

???? Step by step photos

1. Wash rice and soak it for 15 mins minimum.

wash, soak

2. Heat a small pressure cooker with ghee. Temper with the whole spices. Add onion, green chilli.

temper, onion

3. Fry until onion turn golden in color here and there. You can add a pinch of salt to fasten the process.

onion, ginger garlic paste

4. Tip in ginger garlic paste and fry for 30 seconds. In goes soaked rice, drained completely from water.

rice

5. Roast for a minute. Add water and required salt.

water, salt

6. Mix well and bring to boil. Close the lid once it comes to a rolling boil. Put the flame to medium and give one whistle.

boil, pressure cook

7. Let pressure go down naturally. Once done, open and fluff gently. Add coriander leaves and give 10 mins standing time before serving.

ready

Serve hot with salna like I did or any other mild kurma.

ghee-rice

The post Ghee rice recipe, South Indian nei sadam appeared first on Raks Kitchen.

Source : Rak's Kitchen More   

What's Your Reaction?

like
0
dislike
0
love
0
funny
0
angry
0
sad
0
wow
0

Next Article

Air Fryer Potato Wedges

Air Fryer Potato Wedges are crispy with seasoning on the outside and perfectly tender on the inside! These are so insanely delicious you are going to love them! Air Fryers were made for potatoes, seriously. Try out these tried and true air fryer potato recipes to see why, Baked, Roasted, and of course Fries. Air…

Air Fryer Potato Wedges

Air Fryer Potato Wedges are crispy with seasoning on the outside and perfectly tender on the inside! These are so insanely delicious you are going to love them!

Air Fryers were made for potatoes, seriously. Try out these tried and true air fryer potato recipes to see why, Baked, Roasted, and of course Fries.

Air Fryer potato wedges on a plate with ketchup.

Air Fryer Potato Wedges

Oh my goodness! I love potatoes, whether they are fried, mashed, baked, or made into a heavenly cheesy side dish. Not to mention the velvety soups, potato hash, roasted potatoes, and even potato chips! Now, these! I have always loved them baked in the oven and still do, but the air fryer makes it so much faster! Sometimes it doesn’t matter how well I plan, I am always scrambling to get side dishes for my main dishes. Often they get skipped completely because they take too long to cook. Not with the Air Fryer!

The air fryer will give you incredible crispy crusty outsides and tender fluffy insides in less than half the time, and with less oil. I can less fat and get even better results with the air fryer. The big bonus is I do not have to heat up the kitchen to bake them too. Awesome! These potato wedges go perfectly with just about anything but I love them with hamburgers, grilled chicken, and steak!

What You Need For Potato Wedges in the Air Fryer

Change the seasonings to your likings. Suggestions below.

  • Russet potatoes: Perfect for frying, they get beautifully crisp.
  • Extra virgin olive oil: This helps crisp them up and helps the seasoning stick.
  • Garlic powder: This will stick better than minced garlic and is not quite as strong as the fresh.
  • Italian seasoning: A perfect blend of spices and herbs.
  • Salt or to taste: Got to have a bit of salt for flavor.
  • Freshly ground black pepper or to taste: Not too much, you do not want it to overpower.
  • Freshly grated Parmesan: Can use jarred parmesan, but make sure it is finely grated.
  • Chopped fresh parsley for garnish: This is optional but adds color and a bit of freshness.

Let’s Make Potato Wedges

These are going to be done in no time and go perfect with just about anything.

  1. Prep Potatoes: Cut each potato lengthwise in half. Cut each half into three wedges.
  2. Seasonings: In a large bowl add the potato wedges, olive oil, garlic powder, Italian seasoning, grated parmesan salt, and pepper.
  3. Air Fry: Place the potatoes in the basket of your air fryer. Cook for 390 for 15 minutes. Shake the basket every 5 minutes until crispy and golden brown.
  4. Serve: Garnish with fresh parsley and serve with ketchup, ranch, or sauce of choice.
Potato wedges in a bowl with seasonings.

How to Make the Best Air Fryer Potato Wedges

Baking them in the air fryer gives the perfect texture you’d expect in less than half the time.

  • Even: To ensure that your wedges get done at the same time and cook to the same doneness, cut them as evenly as possible. You want the potatoes to be the same thickness as well as length.
  • Potatoes: Russets are the potato of choice to use here. They will crisp up the best and still be tender on the inside. Reds and Yukons are waxier and will not get as crispy.
  • How to Cut Wedges: Cutting a potato into wedges is easy. Cut the potato in half-length ways. Then cut each half lengthways again, and again till you get the desired thickness.
  • Air Fryer: The air fryer is a mini countertop convection oven that uses circulating air to cook the potatoes. You can overlap the potatoes wedges a bit, but shake them halfway through cooking to get them crispy all over.
  • Soak: If you want even extra crunchy outsides, soak the cut potatoes in cold water for 30 minutes. This helps remove some of the starch and allows them to crisp up nicer in the air fryer. Be sure to dry the potatoes really well with paper towels or a clean dish towel before adding oil and seasonings. Otherwise, the excess moisture will cause the potatoes to steam instead of air fry, leaving them soggy.
  • Leftovers: These will keep in the fridge for up to 3-4 days, they will get soggy in the fridge so I recommend reheating them in the air fryer at 400 for 2-3 minutes or till crisp again.
Air fryer basket full of wedges ready to cook.

Potato Wedge Variations

You are going to love how fast these cook, you can have an easy delectable side dish in a breeze.

  • Seasoning: Depending on what you are serving your wedges with, you might want to change up the spices. Trade out the Italian seasoning for taco seasoning and omit the parmesan cheese. When done baking sprinkle with cotija cheese instead and serve with guacamole and sour cream.
  • Spice it Up: Trade out the Italian seasoning for chipotle chili powder, cumin, and smoked paprika for a smokey spicy potato wedge. Top with cheddar cheese and serve warm.
  • Ranch: Keep the parmesan and stir the potatoes with ranch mix for out-of-this-world ranch potatoes.
  • Everything seasoning: This seasoning is not just for bagels. Toss it with these potatoes for a unique taste.
  • Basic: There is nothing basic about these but if you just want a classic fry flavor, forgo the cheese and herbs and season with just salt and pepper. I also like to use season salt too.
Cooked potato wedges in the air fryer ready to eat.

Dipping Sauces

These potato wedges were made for dipping or smothering, either way, they will be exquisite. Ketchup is an easy go-to for dipping, but sometimes you want to spice it up, these sauces below will do just that. If you like to smother your potatoes, make chili and cover them with it and then top it off with cheese and sour cream. We also like to drizzle this heavenly cheese sauce over the potato wedges, so yummy! I do not think there is a wrong way to serve these delectable potato wedges.

The Famous Fry Sauce

Copycat Chick fil A Sauce Recipe

Yum Yum Sauce

Homemade Ranch Dressing

Dipping a potato wedge in some ketchup.

Dinner

Perfect Air Fryer Steak

Breakfast

Easy Homemade Air Fryer Pop Tarts (2 ways!)

Air Fryer

Seriously Amazing Air Fryer Hand Pies

Print

Air Fryer Potato Wedges

Air Fryer Potato Wedges are crispy with seasoning on the outside and perfectly tender on the inside! These are so insanely delicious you are going to love them!
Course Side Dish
Cuisine American
Keyword air fryer potato wedges
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 402kcal
Author Alyssa Rivers

Ingredients

  • 3-4 large russet potatoes
  • 1/4 cup extra virgin olive oil
  • 1 Tablespoon garlic powder
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon Freshly ground black pepper or to taste
  • 1/2 cup freshly grated Parmesan
  • Chopped fresh parsley for garnish

Instructions

  • Cut each potato lengthwise in half. Cut each half into three wedges.
  • In a large bowl add the potato wedges, olive oil, garlic powder, Italian seasoning, grated parmesan salt and pepper.
  • Place the potatoes in the basket of your air fryer. Cook for 390 for 15 minutes. Shake the basket every 5 minutes until crispy and golden brown.
  • Garnish with fresh parsley and serve with ketchup, ranch, or sauce of choice.

Nutrition

Calories: 402kcal | Carbohydrates: 53g | Protein: 11g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 207mg | Potassium: 1209mg | Fiber: 4g | Sugar: 2g | Vitamin A: 132IU | Vitamin C: 16mg | Calcium: 196mg | Iron: 3mg
Source : The Recipe Critic More   

This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies.