About Ghee Rice Recipe
Ghee Rice is a flavorful and aromatic rice dish from Indian cuisine that is typically prepared by cooking basmati rice in ghee (clarified butter) along with a blend of whole spices, nuts, and dried fruits. It’s a simple yet indulgent dish, often served as an accompaniment to curries, dals, or grilled meats. It is especially popular in South Indian, North Indian, and Mughlai cuisines
Why You’ll Love This Recipe:
- Easy to Make: Minimal prep and ready in under 30 minutes.
- Rich & Aromatic: Perfect blend of ghee, spices, and nuts for a luxurious taste.
- Versatile: Pairs wonderfully with Indian curries, dals, or even simple yoghurt raita.
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Essential Ingredients Ghee Rice Recipe
- Basmati Rice –
- Long-grain, aromatic rice is perfect for this dish. It gives a fragrant, fluffy texture when cooked.
- Ghee –
- Ghee (clarified butter) is the key ingredient for flavour. It adds a rich, nutty taste to the rice.
- Cashews –
- Cashews are lightly roasted in ghee, adding a crunchy, rich texture to the rice.
- Raisins –
- Raisins are also fried in ghee, giving a sweet and chewy contrast to dish.
- Whole Spices:
- Cinnamon Stick – 1-inch piece
- Bay Leaf-1 piece
- Cloves – 2-3 pieces
- Cardamom Pods – 2-3 pods
- These spices infuse the rice with a warm, aromatic flavour.
- Onion –
- Onions add sweetness and depth to the dish.
- Sauf Seeds–
- Adds an earthy flavour to the rice.
- Salt – to taste
- For seasoning the rice to balance the flavours.
- Water –
- Used to cook the rice and achieve a soft, fluffy texture.
- Fresh Coriander Leaves – for garnish (optional)
- Chopped coriander adds a refreshing, herbal note to the final dish.
Optional Ingredients:
- ginger & garlic grated –added for a mild, earthy flavour.
How To Make Ghee Rice Recipe
Instructions
Prepare the Rice
- Wash the basmati rice thoroughly and soak it in water for 20 minutes. Drain and set aside.
Fry the Cashews and Raisins
- Heat 1 tablespoon of ghee in a deep pan or pot over medium heat.
- Add the cashews and sauté until light golden brown.
- Add the raisins and sauté until they puff up. Remove and set aside.
Cook the Spices
- In the same pan, add whole spices: cinnamon, cardamom, cloves, and bay leaf. Sauté for 30 seconds until aromatic.
- Add the sliced onions and sauté over low flame until turns translucent.
- Add green chilli, and ginger garlic grated and saute until they turn golden brown.
Simmer and cook the Rice
- Pour in 2 cups of water and add salt to taste. Stir well.
- Bring the mixture to a boil, add the drained rice to the pan and lemon juice.
- Gently mix it with the spices and onions.
- Again bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let the rice cook for 10-15 minutes, or until all the water is absorbed and the rice is tender.
- Turn off the heat and let the rice sit covered for 5 minutes. Fluff the rice gently with a fork.
Garnish
- Garnish with fried cashews, raisins, and fresh coriander leaves (if using).
Serve
- Serve hot with your favourite curry, dal, or yoghurt raita. Enjoy!
Tips for Perfect Ghee Rice Recipe
- Choose Quality Rice: Use premium-quality basmati rice for the best texture and aroma.
- Wash and Soak: Always rinse the rice thoroughly to remove excess starch, and soak it for 20 minutes to ensure even cooking.
- Use Fresh Ghee: Opt for fresh, aromatic ghee to enhance the richness of the Ghee Rice.
- Balance the Spices: Don’t overpower the rice with too many spices; a balanced blend is key.
- Toast the Rice: Sautéing the rice in ghee before adding water intensifies its nutty flavour.
- Perfect Water Ratio: Maintain a 1:2 ratio of rice to water for perfectly cooked grains.
- Low Heat Cooking: Cook over low heat for evenly cooked, fluffy rice without breaking the grains.
- Add Toppings: Garnish with fried onions, cashews, or raisins for extra flavour and visual appeal.
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🥣 Storing Suggestions
Refrigeration: Place the ghee rice in an airtight container and store it in the refrigerator for up to 2 days. Ensure the rice is cooled to room temperature before refrigerating to avoid condensation.
Reheating:
Microwave: Heat the rice in a microwave-safe bowl with a lid. Sprinkle a little water over the rice, cover, and heat for 1-2 minutes. Stir and heat again if needed.
Stovetop: Reheat rice in a pan with a splash of water or ghee over low heat, stirring occasionally to prevent burning.
FAQs About Ghee Rice Recipe
While basmati rice is preferred for its fragrance and long grains, you can use any white rice variety. Adjust the water ratio accordingly for different rice types.
Yes, you can prepare ghee rice in a pressure cooker. Use the same ingredients and cook for 1-2 whistles on medium heat. Let the pressure release naturally.
Replace ghee with a plant-based oil like coconut oil or vegan butter for a vegan-friendly version of ghee rice.
Store leftover ghee rice in an airtight container in the refrigerator for up to 2 days. Reheat with a sprinkle of water to keep it moist.
🧾Recipe Card
Ghee Rice Recipe – Fluffy, Fragrant, and Flavorful
Materials
- 1 cup Basmati rice washed and soaked for 20 minutes
- 2 tablespoons Ghee clarified butter
- 1 medium Onion thinly sliced
- 1/4 cup Cashews
- 1/4 cup Raisins
- 1 Bay leaf
- 1- inch Cinnamon stick
- 2-3 Cardamom pods
- 2-3 Cloves
- 2 cups Water
- Salt to taste
- Fresh Coriander Leaves for garnish, optional
- 1 tsp ginger grated
- 1 tsp garlic grated
- 2 tsp lemon juice
- 1 tsp Fennel Seeds
Instructions
**Prepare the Rice**
- Wash the basmati rice thoroughly and soak it in water for 20 minutes. Drain and set aside.
**Fry the Cashews and Raisins**
- Heat 2 tablespoon of ghee in a deep pan or pot over medium heat.
- Add the cashews and sauté until light brown.
- In the same ghee, add the raisins and sauté until they puff up. Remove and set aside.
**Cook the Spices**
- In the same pan, add the remaining ghee.
- Add whole spices: cinnamon, cardamom, cloves, bay leaf and Fennel seeds. Sauté for 30 seconds until aromatic.
- Add the sliced onions and sauté over low flame until it turns translucent.
- Now, add green chilli, grated ginger and garlic and saute until they turns golden brown.
**Simmer & Cook the Rice**
- Pour in 2 cups of water and adjust the salt to taste. Stir well.
- Add the drained rice to the pan and add lemon juice gently mix it with the spices and onions.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pan with a lid and let the rice cook for 10-15 minutes, or until all the water is absorbed and the rice is tender.
- Turn off the heat and let the rice sit covered for 5 minutes. Fluff the rice gently with a fork.
**Garnish**
- Garnish with the fried cashews, raisins, and fresh coriander leaves (if using).
**Serve**
- – Serve hot with your favorite curry, dal, or yogurt raita. Enjoy!
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Notes
- Add optional variations, such as “Add saffron soaked in warm milk for extra aroma and color.”
- Include cooking times for each step (e.g., “Cook for 15-18 minutes”).
- Provide storage tips if applicable (e.g., “Store leftovers in an airtight container in the fridge for up to 2 days”).
Serving Suggestions
Serve Jeera Rice with a spicy curry like Kala Chana Curry, Paneer Butter Masala, or Tomato Dal Tadka. Pair it with a cooling cucumber raita for a balanced meal. Add some roasted vegetables or a salad for a complete, healthy dish.
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