East Indian Wedding Rice

If you've attended an East Indian wedding, then you've probably eaten this classic East Indian wedding rice. It's served with all wedding meals along with fugias and varias. You can add less or more fruit and nuts as well as use more ghee to make it richer. The flavor of ghee permeating from this dish is wonderful.

Course Dinner, Lunch

Cuisine East-Indian, Indian

Keyword East-Indian recipes, rice, wedding rice

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 336kcal

Cost $10

Equipment

Saute Pan
Wooden spatula
Cutting Board

Ingredients

2 cups Rice colam, Basmati or long grain rice
4 tbsp Ghee or butter
2 tbsp Oil cooking
1/2 cup Cashew nuts
1/2 cup Raisins plums
2 cup Onion sliced thinly
3 1/2 cups Water
1/4 cup Cilantro garnish, optional
2 inch Cinnamon stick dalchini
3 Cloves lavang
2 Bay leaves optional
2 Hard-boiled eggs for garnish

US Customary - Metric

Instructions

Clean, rinse and soak rice in water for 30 mins. Then, drain and set aside.
In a saute pan heat oil and ghee. Saute the whole spices for a minute. Then, add the nuts and fruits – saute for two minutes until lightly toasted
Pro tip - Nuts and fruits can burn easily so toast them very lightly. We want just a slight color.
Then add in the onions – saute until the onions are golden brown. Remove some onions, fruit, and nuts for garnish.
Pro tip - cook the onions on low so they caramelize and add a nice sweetness to it.
Add the rice to the pan and saute for about 2 to 3 minutes until the rice is lightly toasted.
Add the water or stock and let come to a boil. Cover the pan and lower the heat to a low simmer. Cook on a low simmer for 20 minutes. Turn the heat off and leave covered for another 10 minutes.
Pro tip - set the timer for 20 minutes so you do not overcook the rice. When done do not open the door. No Peeking!
After 10 minutes fluff the rice with a fork. Serve garnished with brown onions, toasted fruit, nuts, and sliced boiled eggs

Nutrition