Tamarind Rice (Pulihora)

Wash Basmati rice thoroughly and cook it until fluffy. Spread the cooked Basmati rice on a large plate to cool completely, ensuring individual grains are separate.

Soak the Tamarind pulp in 100ml of warm water for 15 minutes. Mash and squeeze to extract a thick Tamarind pulp, discarding any fibrous residue.

Heat Ghee in a large, heavy-bottomed pan or kadai over medium heat.