Ghee Rice in Pandan Leaves

Recipe PREP 10 min, plus resting time COOK 25 min

Ghee Rice in Pandan Leaves

PREP 10 min, plus resting time COOK 25 min

Description

Mangalore-style ghee rice, or "nei da nuppu," rivals biryani with rich layers of flavor. Steamed in pandan leaves, this dish uses energy-dense brown rice packed with niacin and fiber that may help lower cholesterol. Pandan leaves infuse heart-healthy polyphenols, Brahmi is a known brain tonic, and fresh herbs provide anti-inflammatory and immune-boosting benefits. 


NOTE

See the video for detailed preparation.

Note: This recipe requires 6 moode (pandan leaf cylinders). If moode baskets aren't readily available where you live, here's a hack you can use:
Get some mature pandan leaves; you will need about 3-4 per serving. Run each leaf along an open flame to warm and soften. Once cool enough to handle, wipe with a kitchen towel to remove any soot. Roll the leaves into a tight coil, tie them with a string, and rest the coils overnight for better malleability. To line the tumblers, cut a 2- or 3-inch strip and place it at the bottom. Roll the remaining leaves into a 6- to 7-inch cylinder, using toothpicks to hold the coils up, and place in each tumbler. 

Equipment: A steamer or a large Dutch oven with a steamer stand/plate

Ingredients

4 to 6 SERVES

For the Garnish

  • 1½ (15 ml) ghee
  • 1/8 cup (20 g) raisins
  • 1/4 cup (50 g) cashews, halved
  • 1 medium (80 g) onion, sliced thin

For the Ghee Rice

  • 1 Tbsp (10 ml) ghee
  • 1 bay leaf
  • 1 (50 g) small onion, sliced thin
  • 1½ cups (375 g) brown basmati rice, soaked for 30 min to 1 hour
  • 3 cups (750 ml) hot water
  • 1 lime or lemon
  • Salt

For the Chutney

  • 2 tsp (10 ml) coconut oil
  • 1½ tsp urad dal (white lentils)
  • 10 to 12 curry leaves
  • 4 green chiles
  • 1/2 cup (100 g) fresh coconut, grated
  • A grape-sized ball (12 g) of dehydrated tamarind
  • 1 cup (50 g) loosely packed brahmi leaves
  • Salt

Directions

  1. Step 1
    To make the garnish: Heat 1½ tablespoons of ghee in a kadhai or pan. Cook the cashews to a light golden color, remove, and drain on kitchen paper. Repeat with the raisins, and then the onions.
  2. Step 2
    To make the ghee rice: Heat the remaining ghee in a thick bottomed pot or a Dutch oven. Add the bay leaf and allow to sizzle for 30 seconds, then add the onion and sauté until soft and translucent. Add the rice, and cook over medium-low heat for about 3 to 4 minutes. Add the water, juice from half a lime, a pinch of salt, and bring the rice to a rolling boil. Cover with a well-fitting lid and let simmer for 5 minutes. Turn off the heat and let the rice sit, covered and undisturbed for 15 minutes. Uncover and gently fluff up the grains using a fork.
  3. Step 3
    To make the chutney: Heat coconut oil in a tadka pan or a small frying pan. Add the urad dal, curry leaves, and green chiles, stirring until the dal is golden brown, about 1 minute. Remove from heat and let cool for about 10 minutes. Add this tempering to a blender, grinder or food processor along with grated coconut, tamarind, and brahmi leaves. Grind using as little water as possible to make a smooth, thick chutney.
  4. Step 4
    Prep your steamer: Place the steamer rack in your steamer or pot and fill the steamer with water up to 3 inches high. (If using an idli steamer, use only the second idli plate.) Cover and bring the water to a boil.
  5. Step 5
    Place each moode in a mug or tumbler so the cylinder is upright. Spoon 2 tablespoons of rice into each moode. Using a small spoon, lightly press down on the rice, sprinkle with a bit of the fried onion, cashew, and raisin garnish and top up with 1 teaspoon of chutney. Repeat with another layer or rice and continue layering until the moode are ¾th full.
  6. Step 6
    Arrange the stuffed moode upright in the steamer, leaning against each other for support. Cover and steam for 15 minutes before removing from heat. Let the moode sit in the steamer for 5 minutes. Serve the moode hot, still wrapped up.

Substitutions: Use any long-grain rice. Brahmi leaves can be replaced with basil or any aromatic herb. Each one will add its unique aroma and flavor to the recipe. 

Photo by Thomas George

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