Thalassery takes mother of all cakes – Times of India". The Times of India . Retrieved 1 February 2018.

Rice - I use long grain, aged Basmati rice in this recipe. I use Tilda or Mustafa rice. It is less likely to clump together.Pressure cooking –Seal IP with its lid. Position the pressure valve to the sealing position. Pressure cook on high for 5 minutes. Ghee Rice (Malabar Style) | Kerala dishes | Find recipes and make delicious". Kerala dishes. 30 November 2010 . Retrieved 19 July 2013. Sautéing onions, rice –Fry the whole spices, sauté onions until golden in the remaining ghee inside the cooker. Add the rice and mix well. Pour 1.5 to 1.75 cups water and season with salt.

You’ll love the delicate and fragrant nature of Ambemohar rice, which adds a unique touch to a variety of dishes. Nutrient data for 02021, Spices, ginger, ground". Nutrient Data Laboratory. United States Department of Agriculture-Agricultural Research Service. Archived from the original on 4 February 2016 . Retrieved 7 August 2013. When it comes to cooking, you’ll find that Ponni Rice is a versatile option that can be used in a variety of dishes.

Serving – Carefully lift the valve to remove the extra pressure and steam. Remove the lid. Gently fluff the rice and serve hot garnished with the fried cashews, raisins and coriander leaves. Veggies: Though veggies are never included in ghee rice, but for fussy eaters who do not eat vegetables, this recipe is a great way to sneak in some veggies.