ghee rice recipe, how to make ghee rice

ghee rice is an aromatic and delicious rice dish made with ghee and spices from the south indian cuisine. this is an one pot recipe of making ghee rice.
5 from 3 votes

ghee rice recipe with step by step photos – ghee rice is an aromatic and delicious one pot rice recipe made with ghee and spices. it is one of the popular rice variety from south indian cuisine.

ghee rice, ghee rice recipe

ghee rice is a south indian variety of rice that goes very well with dals or veg gravies or korma. 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 delicious version of ghee rice from the kerala cuisine and you can check the recipe here → nei choru recipe (kerala style ghee rice recipe).

tips for making ghee rice

  1. you can use any variety of rice to make ghee 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.
  2. 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.
  3. you can add more cashews if you want.
  4. this recipe can be doubled.

you can serve ghee rice with gravy dishes or dals like parippu curry or korma varieties like veg kurma  or paneer korma or cauliflower kurma.

if you are looking for more delicious rice recipes then you can check:

ghee rice

5 from 3 votes
Prep Time:30 mins
Cook Time:20 mins
Total Time:50 mins
ghee rice is an aromatic and delicious rice dish made with ghee and spices from the south indian cuisine. this is an one pot recipe of making ghee rice.
ghee rice recipe
Course:main course
Cuisine:south indian
Servings:2
Calories:613

INGREDIENTS FOR ghee rice

(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 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 ghee rice

preparation for ghee rice

  • 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.
  • after 30 minutes, drain the water and keep the soaked rice aside.
  • before cooking, gather all the ingredients and keep aside - the whole spices, cashews and raisins.
  • slice 1 medium sized onion and keep aside.

frying dry fruits for ghee rice

  • heat 3 tablespoons ghee in a thick bottomed pot or a thick bottomed pan. keep the flame on a low.
  • now add the cashews first. saute till you see light brown specks on a few of the cashews.
  • then add the raisins. saute till the raisins puff up in the ghee. do stir continuously while sauteing the raisins and cashews.
  • remove with a slotted spoon and keep aside.

making ghee rice

  • to the same ghee, add the whole spices and let them crackle and turn fragrant. do not burn the spices.
  • then immediately add the sliced onions.
  • stir and saute till the onions turn golden or caramelize.
  • now add the soaked rice.
  • gently stir the rice so that the ghee coats the grains evenly.
  • 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.
  • 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.

cooking ghee rice

  • cover the pan with a tight fitting lid.
  • 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.
  • once the rice grains are cooked, give a standing time of 5 to 6 minutes. remove the lid. fluff the ghee rice gently with a fork.
  • 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 or kurma.

RECIPE TIPS

  • 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.
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preparation to make 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.

rice for ghee rice recipe

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

rice for ghee rice recipe

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

spices for ghee rice recipe

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

making ghee rice recipe

frying dry fruits for ghee rice

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

making ghee rice recipe

6. add the cashews first.

making ghee rice recipe

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

making ghee rice recipe

8. then add the raisins.

making ghee rice recipe

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

making ghee rice recipe

10. remove with a slotted spoon and keep aside.

making ghee rice recipe

making ghee rice

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

making ghee rice recipe

12. then immediately add the sliced onions.

making ghee rice recipe

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

making ghee rice recipe

14. now add the soaked rice.

making ghee rice recipe

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

making ghee rice recipe

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.

making ghee rice recipe

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.

making ghee rice recipe

cooking ghee rice

18. cover the pan with a tight fitting lid.

making ghee rice recipe

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.

making ghee rice recipe

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

making ghee rice recipe

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 also. ghee rice goes well with gravy based dishes or with dals or korma varieties like veg kurma or potato korma. while serving, you can even use some mint leaves for garnish instead of coriander leaves.

ghee rice recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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14 comments/reviews

  1. Cooked for the first time since my wife was unwell.The recipe was simple and my kids refuse to let my wife cook anymore.thank you.

  2. I’ve been following your recipes ever since I moved out for college. This is one of my favourites! To make it simpler, I don’t roast the cashews or raisins separately, but just allow them to cook with the rice. Really yummy. I served it with a simple kurma and papppadum and pickle.

  3. Thank you so much for posting so delicious recipes. Your website is a life saver for me. I never cook anything without looking for the recipes at ur blog first. My MIL is si impressed with my recipes.

    All thanks to you

    • thank you farha for sharing this lovely feedback. glad to know that the recipes are helping you. happy cooking 🙂

  4. Hello, when you say you can cook this rice in the pressure cooker, does it come out nice and fluffy like it does cooking the conventional way? Which way do you prefer? Also I want to cook this in an electric pressure cooker, so would I use high pressure or low? Should I release the pressure right away or let it sit first? How long before I open the lid? Love your recipes!

    • in a pressure cooker the rice can turn out slightly sticky. to avoid this rinse the rice very well in water till the water is clear of all the starch. i prefer both. usually i cook plain steamed rice and pulao in a pressure cooker.

      i have not used an insta cooker. so i cannot tell exactly how the rice has to be cooked. but i guess you can use high pressure and let the pressure be there before opening the lid. also give a time of at least 7 to 8 minutes before you open the lid.

  5. I’ve always loved eating ghee rice. but never knew how to make it. when I saw ur recipe I was super thrilled. made it for my sister-in-law’s in-laws. it turned out to be so good, they packed d leftover rice to carry with them!!!
    thank u so much?

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