Gud Bhaat (Good Rice)

Truth in advertising! This is, indeed, very good rice. So good, in fact, that I've doubled the quantity because we were sad to only have a single batch of it.

Compared to the original recipe, I've swapped out the white rice for brown, subbed in ghee for the oil and halved it as well as halving the salt. I've also adjusted it for InstantPot cooking. Otherwise, it's perfection just as it is.

Gud Bhaat

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. ghee
• 2 tsp. mustard seeds
• 1 large or 2 small red onions, halved and sliced
• 6-12 dried red Thai, cayenne, or arbol chilies, stems removed
• 2 c. long-grain brown rice
• 2 c. water (more if cooking on stovetop rather than pressure cooker)
• 1/4 c. crumbled jaggery or brown sugar
• 1 tsp. coarse sea salt

Directions

1. Heat ghee over medium-high heat (sauté high).
2. Add mustard seeds, cover, and cook until they've stopped popping (30-60 seconds).
3. Reduce heat to medium and add the onion and chilies. Cook for 8-10 minutes.
4. Add rice and stir to coat.
5. Stir in water, jaggery, and salt.
6. Cover and cook until rice is done and water is absorbed (20 minutes on high pressure for InstantPot).
7. Remove from heat (leave on "keep warm") for 10 minutes.
8. Remove lid (release remaining pressure) and fluff the rice.
9. Remove the chilies if desired or serve it with "prizes" included.