Ghee Rice (Dun Thel Bath)

Name: Ghee Rice (Dun Thel Bath)
Yield: 10
Ingredients: 200.0ml Ghee oil; 400.0g Onions, sliced; 5.0g Curry leaves; 10.0g Rampe; 20.0g Lemongrass stem; 10.0g Cinnamon stick; 2.0g Cloves; 2.0g Cardamoms, crushed; 5.0g Black pepper, whole; 1.0kg Basmati rice, soaked in water for 20 minutes and drain; 5.0g Turmeric powder; 1.6l Water; 60.0g Knorr Aromat Seasoning Powder (6x1KG); 200.0g Cashew nuts, whole, fried to golden; 200.0g Onions, sliced and fried to golden

A festive take on a Sri Lankan favourite, this Dun Thel Bath dish is simple to make and rich in flavor, the perfect addition to your celebration menu.

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Rice Preparation:

Ghee oil 200.0 ml
Onions, sliced 400.0 g
Curry leaves 5.0 g
Rampe 10.0 g
Lemongrass stem 20.0 g
Cinnamon stick 10.0 g
Cloves 2.0 g
Cardamoms, crushed 2.0 g
Black pepper, whole 5.0 g
Basmati rice, soaked in water for 20 minutes and drain 1.0 kg
Turmeric powder 5.0 g
Water 1.6 l
Knorr Aromat Seasoning Powder (6x1KG) 60.0 g

Knorr Aromat Seasoning Powder (6x1KG)

How to order

Garnish and Serving:

Cashew nuts, whole, fried to golden 200.0 g
Onions, sliced and fried to golden 200.0 g

Main Course

Vegetarian

Asian Fusion

Seasoning

A festive take on a Sri Lankan favourite, this Dun Thel Bath dish is simple to make and rich in flavor, the perfect addition to your celebration menu.

...

Preparation

Rice Preparation:
- Heat the ghee oil in a thick bottom pan or in a rice cooker.
- Add onions, curry leaves, rampe, lemongrass, cinnamon, cloves, cardamoms, pepper and sauté till the onions are golden.
- Add rice, turmeric and stir for two minutes till the rice is well sautéed.
- Add water, Knorr Aromat Seasoning Powder and allow to cook well.
Garnish and Serving:
- Finally remove the lemongrass, rampe and curry leaves; Sprinkle fried cashew and fried onions; stir softly and serve hot with your choice of curries.