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ghee rice recipe, how to make ghee rice recipe | rice recipes

ghee rice recipe with step by step photos – ghee rice is an aromatic and delicious one pot rice recipe made with ghee and spices.

ghee rice is a south indian variety of rice that goes very well with dals or veg gravies. its a favorite at home. whenever i make a simple homely dal, then at times i also make ghee rice to pair with the dal.

any light based gravies, dals or even a complexly flavored korma or gravy goes well with ghee rice.  i have also posted another version of ghee rice from the kerala cuisine and you can check the recipe here → nei choru recipe (kerala style ghee rice recipe)

you can use any variety of rice. i usually make with basmati rice or seeraga samba rice. just make sure to use rice which is not sticky and yields separate grains when cooked. i have cooked rice in a pan. you can even use a pressure cooker. if using a pressure cooker, then cook for 2 whistles or for about 7 to 8 minutes on a medium flame.

if you are looking for more delicious rice recipes then you can check ven pongal, tomato rice, lemon rice, bisi bele bath and tamarind rice recipe.

ghee rice recipe card below:

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ghee rice recipe
prep time
30 mins
cook time
20 mins
total time
50 mins
 

ghee rice recipe - aromatic and delicious one pot rice made with ghee and spices from the south indian cuisine.

course: Main Course
cuisine: south indian
servings: 2
calories: 613 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
main ingredients for ghee rice:
  • 1 cup basmati rice or 190 grams basmati rice
  • 3 tablespoons ghee (clarified butter)
  • 15 to 18 cashews (kaju)
  • 1 tablespoon raisins (kishmish)
  • 50 grams onion, thinly sliced or ⅓ cup thinly sliced onions or 1 medium onion, thinly sliced
  • 1.75 to 2 cups water, add water as required
  • teaspoon rock salt or add as required
  • 1 to 2 tablespoons chopped coriander leaves (dhania patta) for garnish
whole spices (sabut garam masala) for ghee rice:
  • 1.5 inches cinnamon (dalchini)
  • 3 green cardamoms (choti elaichi)
  • 3 cloves (lavang)
  • 2 single strands of mace (javitri)
  • 4 to 5 whole black pepper (sabut kali mirch)
  • 1 tej patta (indian bay leaf)
how to make recipe
preparation for ghee rice:
  1. rinse 1 cup basmati rice in water till the water runs clear of starch. then soak the rice grains for 30 minutes in enough water.
  2. after 30 minutes, drain the water and keep the soaked rice aside.
  3. before cooking, gather all the ingredients and keep aside - the whole spices, cashews and raisins.
  4. slice 1 medium sized onion and keep aside.
making ghee rice:
  1. heat 3 tablespoons ghee in a thick bottomed pot or a thick bottomed pan. keep the flame on a low.
  2. now add the cashews first. saute till you see light brown specks on a few of the cashews.
  3. then add the raisins. saute till the raisins puff up in the ghee. do stir continuously while sauteing the raisins and cashews.
  4. remove with a slotted spoon and keep aside.
  5. to the same ghee, add the whole spices and let them crackle and turn fragrant. do not burn the spices.
  6. then immediately add the sliced onions.
  7. stir and saute till the onions turn golden or caramelize.
  8. now add the soaked rice.
  9. gently stir the rice so that the ghee coats the grains evenly.
  10. now add 1.75 to 2 cups of water. add water as required depending on the quality of rice. some brands of basmati rice need only 1.5 cups of water. so add water accordingly.
  11. season with salt as per taste. i have used 1/3 teaspoon rock salt. if using any other salt, then add as per your taste. check the water and it should taste a bit salty.
  12. cover the pan with a tight fitting lid.
  13. simmer till the rice is cooked and all the water is absorbed. you can check once or twice while the rice is cooking. if the grains are not cooked and the water looks less, sprinkle a few tablespoons of water all over. cover and continue to cook.
  14. once the rice grains are cooked, give a standing time of 5 to 6 minutes. remove the lid. fluff with a fork.
  15. serve ghee rice hot garnished with fried cashews & raisins and some chopped coriander leaves. ghee rice tastes so good, that you can even have it plain without any accompanying curry or dal.
recipe notes
  • you can even use a pressure cooker to make ghee rice. if using a pressure cooker, then cook for 2 whistles or for about 7 to 8 minutes on a medium flame.


this approximate nutrition information is per serving of ghee rice
:

Nutrition Facts
ghee rice recipe
Amount Per Serving
Calories 613 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 13g 65%
Monounsaturated Fat 5g
Cholesterol 49mg 16%
Sodium 408mg 17%
Potassium 274mg 8%
Total Carbohydrates 88g 29%
Dietary Fiber 3g 12%
Sugars 6g
Protein 9g 18%
Vitamin A 12%
Vitamin C 2.2%
Calcium 5.1%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.


how to make ghee rice recipe:

soaking rice and some preparation:

1. rinse 1 cup basmati rice in water till the water runs clear of starch. then soak the rice grains for 30 minutes in enough water.

2. after 30 minutes, drain the water and keep the soaked rice aside.

3. before cooking, gather everything and keep aside. the following are the whole spices that we will be adding to ghee rice.

4. slice 1 medium sized onion and keep aside. also remove 15 to 18 cashews, 1 tablespoon raisins and keep aside.

5. heat 3 tablespoons ghee in a thick bottomed pot or a thick bottomed pan. keep the flame to a low.

6. add the cashews first.

7. saute till you see light brown specks on a few of the cashews.

8. then add the raisins.

9. saute till the raisins puff up in the ghee. do stir continuously while sauteing the raisins and cashews.

10. remove with a slotted spoon and keep aside.

making ghee rice:

11. to the same ghee, add the whole spices and let them crackle and turn fragrant. do not burn the spices.

12. then immediately add the sliced onions.

13. stir and saute till the onions turn golden or caramelize.

14. now add the soaked rice.

15. gently stir the rice so that the ghee coats the rice grains well.

16. now add 1.75 to 2 cups of water. add water as required, depending on the quality of rice. some brands of basmati rice need only 1.5 cups of water. so add water accordingly.

17. season with salt as per taste. i have used ⅓ teaspoon rock salt. if using any other salt, then add as per your taste. check the water and it should taste a bit salty. in this step 3 to 4 drops of lemon juice can also be added.

18. cover the pan with a tight fitting lid.

19. simmer till the rice is cooked and all the water is absorbed. you can check once or twice while the rice is cooking. if the grains are not cooked and the water looks less, sprinkle a few tablespoons of water all over. cover and continue to cook.

20. once the rice grains are cooked, give a standing time of 5 to 6 minutes. remove the lid. fluff with a fork.

21. serve ghee rice hot garnished with fried cashews & raisins and some chopped coriander leaves. ghee rice tastes so good, that you can even have it plain without any accompanying curry or dal. you can even use some mint leaves for garnish instead of coriander leaves.




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This post was last modified on May 17, 2017, 5:24 pm

    Categories Kids RecipesMain CoursePopular Indian RecipesRice RecipesSouth Indian Recipes