Butter rice recipe

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  • ¼ cup (50 g) butter or ghee
  • ½ onion, finely chopped
  • 2 curry leaves
  • 2 cardamom pods, crushed
  • 2 cloves
  • ½ small cinnamon stick
  • 2½ cups (500 g) uncooked Basmati or other long-grained rice, washed
  • 3 cups (750 ml) Chicken Stock
  • ½ teaspoon salt 1 small potato, peeled and sliced into matchsticks, then deep-fried
  • 1 tablespoon roasted cashew nuts
  • 1 teaspoon sultanas
How to Make It
  1. Heat the butter and fry half the onion until golden. Add the curry leaves, spices and rice. Fry over medium heat for 5 minutes, stirring continuously, then add the stock, and salt. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes.
  2. Meanwhile, in a separate skillet, fry the remaining onion and set aside to be used as garnish.
  3. When the rice is cooked, remove the spices, place the rice on a platter and garnish with fried potato matchsticks, roasted cashews, sultanas, and reserved fried onions.

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