Ghee rice

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