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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.
Recipes

Peshwari Biriyani

Ingredients
  • 2 tablespoons QBB
  • 2 X 3 cm cinnamon sticks www.watchthewild.net
  • 8 cardamoms
  • 5 cloves
  • 2 bay leaves
  • 500 g basmati rice, washed, soaked for 20 minutes and drained
  • 3 1/2 cups water or water from boiling lentils
  • 60 ml evaporated milk
  • 1 1/4 teaspoon salt
  • 1 teaspoon egg yellow colouring (optional)


TO PREPARE THE MASALA LENTILS
  • 2 tablespoons QBB
  • 3 cm ginger, julienned
  • 3 medium tomatoes, sliced thinly
  • 1 1/2 teaspoons chilli powder
  • 1 teaspoon turmeric powder
  • 150 g boiled kidney beans
  • 150 g boiled chick peas
  • 150 g frozen peas
  • 100 ml natural yoghurt
  • 2 tablespoons evaporated milk
  • 1 teaspoon salt
  • 4 tablespoons chopped coriander leaves
  • 2 tablespoons mint leaves


TO SERVE RICE
  • 2 tablespoons chopped coriander leaves
  • 2 tablespoons chopped mint leaves

Instructions
  1. Heat QBB and fry the cinnamon sticks, cardamoms, cloves and bay leaves until aromatic.
  2. Add in the drained basmati rice and stir fry for 1 minute.
  3. Transfer to rice cooker, add water, milk, salt and colouring. Stir to combine well.
  4. Switch on rice cooker.


TO PREPARE THE MASALA LENTILS
  1. Heat QBB and saute the ginger and tomatoes until tomatoes become very pulpy.
  2. Add in the rest of the ingredients except coriander leaves and cook until gravy thickens.


TO SERVE RICE
  1. When rice is cooked, stir in the cooked beans, coriander and mint leaves.



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