90 Min
GF
NF
Ghee Drippings Pilaf
With a nutty complex aroma, ghee is the golden healing elixir of Indian cooking, touted in Ayurvedic lore to be anti-inflammatory and anti-cancer and for enhancing the flavor of spices. As with most ingredients, the better the butter the more flavorful the ghee. When making ghee the milk solids reduce and concentrate and are usually discarded. However, these milk solids are filled with tremendous flavor so they can be easily used to cook rice with or added to stews and bread doughs.
With a nutty complex aroma, ghee is the golden healing elixir of Indian cooking, touted in Ayurvedic lore to be anti-inflammatory and anti-cancer and for enhancing the flavor of spices. As with most ingredients, the better the butter the more flavorful the ghee. When making ghee the milk solids reduce and concentrate and are usually discarded. However, these milk solids are filled with tremendous flavor so they can be easily used to cook rice with or added to stews and bread doughs.
Cook Time
90 Minutes
Serves
3
Directions
Step 1
Unwrap the butter and melt it in a heavy bottom stockpot over medium heat. Be careful because the butter might splatter.
Step 2
As soon as it comes to a boil, simmer on the lowest setting for 40 to 45 minutes. The milk solids will first begin to separate and rise to the top in a foamy layer. Within about 10 to 15 minutes, they will concentrate and subsequently sink to the bottom. Eventually they will stick to the bottom of the pot and a clear golden colored liquid will emerge.
Step 3
Let the ghee rest for 10 to 12 minutes then using a fine mesh strainer, strain the ghee. Reserve the ghee. Flip any of the milk solids back into the stockpot. Add 2 cups of water and bring it to a boil. Lower and simmer for 3 to 4 minutes.
Step 4
Add the basmati rice to the pot, turmeric, cinnamon stick, and salt.
Step 5
Bring to a boil, lower the heat and cover the pot, simmering it for 5 to 7 minutes. Turn the heat off and let the rice rest for another 10 to 12 minutes. Drizzle ghee if desired and serve. Save remaining ghee for future use.
Notes & Variations
- In this case, we are not pre-soaking the rice because we want all the flavors of the ghee solids liquid to infuse into the rice.
- Add peas, nuts, dry fruit or chopped herbs to the pilaf towards the last 5 minutes of cooking.
- The water from the ghee pot can also be used to add to a stew or a curry.
Ingredients
8 ounces unsalted butter
1 cup long-grain basmati rice
1 teaspoon ground turmeric
1 cinnamon stick
1 teaspoon sea salt
Step 1
Unwrap the butter and melt it in a heavy bottom stockpot over medium heat. Be careful because the butter might splatter.
Step 2
As soon as it comes to a boil, simmer on the lowest setting for 40 to 45 minutes. The milk solids will first begin to separate and rise to the top in a foamy layer. Within about 10 to 15 minutes, they will concentrate and subsequently sink to the bottom. Eventually they will stick to the bottom of the pot and a clear golden colored liquid will emerge.
Step 3
Let the ghee rest for 10 to 12 minutes then using a fine mesh strainer, strain the ghee. Reserve the ghee. Flip any of the milk solids back into the stockpot. Add 2 cups of water and bring it to a boil. Lower and simmer for 3 to 4 minutes.
Step 4
Add the basmati rice to the pot, turmeric, cinnamon stick, and salt.
Step 5
Bring to a boil, lower the heat and cover the pot, simmering it for 5 to 7 minutes. Turn the heat off and let the rice rest for another 10 to 12 minutes. Drizzle ghee if desired and serve. Save remaining ghee for future use.
8 ounces unsalted butter
1 cup long-grain basmati rice
1 teaspoon ground turmeric
1 cinnamon stick
1 teaspoon sea salt
Notes & Variations
- In this case, we are not pre-soaking the rice because we want all the flavors of the ghee solids liquid to infuse into the rice.
- Add peas, nuts, dry fruit or chopped herbs to the pilaf towards the last 5 minutes of cooking.
- The water from the ghee pot can also be used to add to a stew or a curry.
Tags:
90 Min
GF
NF
Tags:
90 Min
GF
NF
Stock Your Pantry
Ghee
$10
Ghee me up, scotty!
Ghee is the golden elixir from India that is renowned in Ayurvedic cooking. Ayurveda is the 5000-year old science of life, a holistic approach that encompasses mind, body and spirit. Ghee is known for reducing inflammation, enhancing digestion, promoting flexibility and bolstering the immune system. It also enhances the flavor of spices. Reap the benefits in any of the recipes below!
WE LOVE GHEE!
