Ghee is butter that has been slowly melted so the milk solids sink to the bottom and are discarded. You can purchase it at Middle Eastern and Indian grocery stores. To make ghee at home, simmer four tablespoons butter over medium heat until milk solids stop crackling and turn amber (about five minutes), stirring occasionally. Turn off heat, and let the residue settle to the bottom of the pan. Pour the clear butter fat into a small bowl, and use as directed in the recipe.

Monica Bhide
Recipe by Cooking Light

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Recipe Summary

Yield:
14 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse rice in 2 changes of cold water; drain. Bring rice and 4 cups water to a boil in a large saucepan. Add oil and salt. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Fluff with a fork. Spoon rice into a large bowl; let cool to room temperature. Add yogurt, mango, buttermilk, and cilantro; stir gently.

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  • Heat ghee in a small skillet over medium heat. Add mustard seeds; cook 3 minutes or until seeds begin to pop. Add remaining ingredients; cook 2 minutes or until fragrant. Pour over rice mixture. Discard chiles, if desired. Serve immediately.

Nutrition Facts

164 calories; calories from fat 30%; fat 5.5g; saturated fat 1.9g; mono fat 2.3g; poly fat 1g; protein 4g; carbohydrates 26.8g; fiber 1.8g; cholesterol 6mg; iron 0.6mg; sodium 195mg; calcium 57mg.