Ghee rice is a popular Indian style rice preparation, in which rice is cooked with aromatic spices and tempered with ghee.
I make Ghee rice sometimes with coconut milk extract to add a little more richness. But this recipe is a simple and basic one to start with.
Ghee rice is such an easy and flexible recipe and I love how it is mildly spiced which makes it tastes good with any side dish.
You can use Regular cooking rice instead of basmati as well. Just use appropriate water to rice measurements.
How to eat
Ghee rice is a great accompaniment for Indian curries. It is so versatile and pairs well with almost all curries, I love to eat this with Pepper chicken gravy or mutton curry. For vegetarian days, it works well with simple dal curry, paneer butter masala or vegetable kuruma.
Ingredients required
- 1 large Onions (Thinly sliced)
- 2 tbsp Ghee , Check out How to make ghee at home
- 4 tbsp Oil
- A few Curry leaves
- 2 no.s Green chillies
- 1 lunch stick Cinnamon stick
- 5-6 Cloves
- 3-4 Cardamom pods
- 1 Star anise
- 1 tsp Ginger garlic paste
- 1.5 tsp Salt (to taste)
- 3 cups Water
- 2 cups Basmati rice
- 6-7 Cashews (halved)
- 5-6 Raisins
Prep work before you begin to make Ghee Rice
Wash and soak the basmati rice for 30 minutes.
Alternative / Vegan / vegetarian Version
The same recipe can be made vegan, by using vegan butter instead of ghee.
There is another version of making ghee rice using coconut milk, You can opt to make that version if you want something richer, add thin coconut milk to the rice instead of water and continue the recipe.
Ghee Rice – Pictorial recipe (step by step)
- Heat a pressure pan / pressure cooker on medium flame. Once hot add the whole garam masalas – cinnamon stick, cloves, cardamom pods, star anise and let the flavours infuse in the oil for about a minute.
- Add cashews, raisins and green chillies in to the ghee + oil mixture.
- Next in goes the curry leaves.
- Next add in thinly sliced onions, add some salt, ginger garlic paste, until the onions become translucent. Do not brown the onions.
- Measure and add the water into the pressure cooker, check for salt. The water needs to be slightly salty to taste.
- Add in soaked basmati rice and cook for about 1 whistle on medium heat and then reduce the flame to low and cook for 10 minutes. Switch off the flame.
- Once the pressure is released, carefully open the pressure cooker and fluff the biriyani rice carefully without breaking it.
- Serve it hot with a nice spicy chicken curry or vegetable kuruma.
Ghee Rice Recipe
Equipment
- Pressure cooker
Ingredients
- 1 large Onions (Thinly sliced)
- 2 tbsp Ghee
- 4 tbsp Oil
- A few Curry leaves
- 2 no.s Green chillies
- 1 lunch stick Cinnamon stick
- 5-6 Cloves
- 3-4 Cardamom pods
- 1 Star anise
- 1 tsp Ginger garlic paste
- 1.5 tsp Salt (to taste)
- 3 cups Water
- 2 cups Basmati rice
- 6-7 Cashews (halved)
- 5-6 Raisins
Instructions
- Heat a pressure pan / pressure cooker on medium flame. Once hot add the whole garam masalas – cinnamon stick, cloves, cardamom pods, star anise and let the flavours infuse in the oil for about a minute.
- Add cashews, raisins and green chillies in to the ghee + oil mixture.
- Next in goes the curry leaves.
- Next add in thinly sliced onions, add some salt, ginger garlic paste, until the onions become translucent. Do not brown the onions.
- Measure and add the water into the pressure cooker, check for salt. The water needs to be slightly salty to taste.
- Add in soaked basmati rice and cook for about 1 whistle on medium heat and then reduce the flame to low and cook for 10 minutes. Switch off the flame.
- Once the pressure is released, carefully open the pressure cooker and fluff the biriyani rice carefully without breaking it.
- Serve it hot with a nice spicy chicken curry or vegetable kuruma.
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