Ghee rice recipe
Summary Not available
- 1 cups basmati rice
- 2 ghee
- 1 onion )
- 1 Instant pot (2 cups for normal pot)))
- 1 chilies )
- 5 teaspoon Salt )
- 14 cashewnuts
- 14 raisins
- 2 cinnamon
- 4 cloves
- 3 cardamoms
- 1 mace
- 1 anise
- 1 leaf
Preparation Wash 1 cup rice until the water runs clear
Soak it for at least 20 to 30 minutes
Drain and set aside
While the rice soaks, slice 1 medium onion thinly & slit 1 green chilies
Heat a pressure cooker or a pot with 2 tablespoons of ghee
Fry 14 cashews till lightly golden, add 14 raisins and stir up
When they turn plump set them aside in a plate
To the same pan, add onions
You can also skip onions
Fry them till golden to make the fried onions / barista
These onions are used for garnishing and they add flavor to the rice
How to make ghee rice Add all the whole spices to the pan & fry for a min until aromatic
Add green chilies, drained rice & fry on a medium flame for about 3 to 4 minutes
Stir to prevent burning
Pour 1¾ cups water and salt as needed
You may need to add more or less water depending on the rice
Taste the water and check the salt
If needed add more
If making in a pressure cooker allow the cooker to whistle once on a medium flame
If making in pot, cover and cook on a very low flame until the rice is done
When the pressure releases, gently fluff up the rice with a fork
Transfer ghee rice to a serving bowl or plate
Garnish with raisins, cashews, fried onions and coriander leaves
Serve ghee rice with any gravy like kurma, curry or even with egg roast
You can also eat it plain
Instant pot ghee rice Press the SAUTE button & add ghee to the inner steel pot of the Instant pot
When the ghee melts, add the cashews & saute until they turn light golden
Then add in the raisins and stir until they plum up
Remove the cashews and raisins to a small plate
Stir in the onion slices to the ghee and spread them in a single layer
Next stir them every now and then until they turn golden to light brown & aromatic
If the pot is too hot, you can switch the saute to low by pressing (saute button again)
Drain the ghee well and remove to the same plate
Now add in all the whole spices, followed by the green chilli and drained rice
Saute for 30 to 60 seconds & press CANCEL button
Pour water and add salt
Deglaze by scrubbing the bottom of the steel pot with a spatula
Taste the water and add more salt if needed
Secure the instant pot with the lid
Position the steam release handle/ vent to sealing
Press the PRESSURE COOK button (or manual on older IPs) and set the timer to 5 mins
When the IP beeps, wait for natural pressure release for 2 to 3 mins
For softer rice, you can wait upto 5 mins
Then release the rest manually by moving the steam release handle from sealing to venting
Cool down a bit and then garnish ghee rice with fried onions, raisins and cashews
No extra notes