Black Pepper Ghee Rice

Last few days I had been feeling under the weather with some bad cold and fever. I was having a bad appetite and was in no mood to cook. So when Jay asked me what I would like to have for lunch, I remembered seeing this recipe at Radhika's blog that looked appealing - definitely for someone in my condition. I did ask Jay to make some little modifications as I wanted it more spicy and zesty. It did turn out good and gave me some relief from my sore throat and perked-up my taste-buds.
Recipe adapted from:Tickling Palates
Ingredients:
Basmati rice/Jasmine rice – 1 cup
Black pepper corn – 1 tbs
Cumin seeds – 1 tsp
Shallots – 10 to 15
Garlic cloves – 10 to 12
Turmeric powder – ½ tsp
Salt – to taste
Ghee – 2 to 3 tbs
Method:
Cook 1 cup of rice and set it aside. In a pan, heat 1 tablespoon of ghee and fry the pepper corns at low to medium heat till they are crisp.Set this aside and do the same with the cumin. Once both pepper and cumin cools, powder them fine.Add the remaining ghee to the kadai and sauté finely sliced shallots and garlic till they almost turn golden color. Now add the turmeric powder saute for a few seconds,add salt, ground powders and the cooked rice and mix well  till all the rice is well coated. Serve hot and with love. As per Radhika  you can do this in oil too but since pepper is a heat provider to our body, using ghee acts as a coolant and it is also appetizing at the same time.