Ghee Bhat
110 Min

Ghee Bhat

This is a take on a traditional rice dish usually made with short grain rice and any kind of meat stock. We used brown basmati rice, which takes a while to cook but absorbs the flavor of the stock beautifully. The aromatic spices, onions and coconut add enough depth of flavor to the rice to be eaten on its own. This rice dish works well with Lamprais, the popular traditional Dutch-influenced dish from the colonial days.

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Cook Time

110 Minutes + Soak Time



Step 1
Soak the brown basmati rice for 3 to 4 hours or overnight. Drain.
Step 2
In a small stockpot over high heat, warm the ghee and fry the cardamom pods and black peppercorns for just a few seconds. If they are cooked any longer, they might burn so be watchful. Add the onions and coconut and cook on high to medium heat until they both get a golden-brown color – this will take 10 to 12 minutes.
Step 3
Add the ginger, chicken stock and water and bring the mixture to a boil. Lower the heat, cover, and simmer for about an hour, keeping an eye on the rice so it does not dry out. If it appears dry, add some more stock or water. When almost all the liquid has been absorbed and the rice is tender, turn the heat off and let the pilaf rest for 20 to 30 minutes. The rice will plump up a little more during the rest time.
Step 4
Garnish with freshly grated coconut before serving.
1 cup brown basmati rice
3 tablespoons ghee
6 to 7 green cardamom pods, crushed
1 teaspoon crushed black peppercorns
1/2 cup minced onion
1/2 cup minced coconut + a little more for garnish
1 tablespoon ginger puree
3 cups chicken or meat stock
1 1/2 teaspoons salt
110 Min

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