Ghee rice

Ghee rice recipe
Summary Not available
Diet : Vegetarian
Total time : 20 mins
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Ghee rice recipe

Summary Not available
Total Time20 mins
Course: Main Course
Cuisine: Indian
Diet: Vegetarian
Keyword: 10-30 min, Indian Home Style, North India, Rice
Person: 2
Calories: 588kcal


  • 250 g basmati rice
  • 2 ghee or coconut
  • 1 onion finely chopped
  • 1 chilies
  • 5 teaspoon Salt
  • 14 cashewnuts
  • 14 raisins
  • 2 cinnamon
  • 4 cloves
  • 3 cardamoms
  • 1 mace
  • 1 star anise


  • Wash rice until the water runs clear
  • Soak it for at least 20 to 30 minutes ( this is optional)
  • 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 the 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 ricePress 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


Calories: 588kcal | Carbohydrates: 119g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 5829mg | Potassium: 458mg | Fiber: 6g | Sugar: 4g | Vitamin A: 232IU | Vitamin C: 38mg | Calcium: 113mg | Iron: 3mg

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