Curd Rice (Dahiwale Chawal)
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.
Recipe by Cooking Light June 2005
