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
  1. Preparation Wash 1 cup rice until the water runs clear

  2. Soak it for at least 20 to 30 minutes

  3. Drain and set aside

  4. While the rice soaks, slice 1 medium onion thinly & slit 1 green chilies

  5. Heat a pressure cooker or a pot with 2 tablespoons of ghee

  6. Fry 14 cashews till lightly golden, add 14 raisins and stir up

  7. When they turn plump set them aside in a plate

  8. To the same pan, add onions

  9. You can also skip onions

  10. Fry them till golden to make the fried onions / barista

  11. These onions are used for garnishing and they add flavor to the rice

  12. How to make ghee rice Add all the whole spices to the pan & fry for a min until aromatic

  13. Add green chilies, drained rice & fry on a medium flame for about 3 to 4 minutes

  14. Stir to prevent burning

  15. Pour 1¾ cups water and salt as needed

  16. You may need to add more or less water depending on the rice

  17. Taste the water and check the salt

  18. If needed add more

  19. If making in a pressure cooker allow the cooker to whistle once on a medium flame

  20. If making in pot, cover and cook on a very low flame until the rice is done

  21. When the pressure releases, gently fluff up the rice with a fork

  22. Transfer ghee rice to a serving bowl or plate

  23. Garnish with raisins, cashews, fried onions and coriander leaves

  24. Serve ghee rice with any gravy like kurma, curry or even with egg roast

  25. You can also eat it plain

  26. Instant pot ghee rice Press the SAUTE button & add ghee to the inner steel pot of the Instant pot

  27. When the ghee melts, add the cashews & saute until they turn light golden

  28. Then add in the raisins and stir until they plum up

  29. Remove the cashews and raisins to a small plate

  30. Stir in the onion slices to the ghee and spread them in a single layer

  31. Next stir them every now and then until they turn golden to light brown & aromatic

  32. If the pot is too hot, you can switch the saute to low by pressing (saute button again)

  33. Drain the ghee well and remove to the same plate

  34. Now add in all the whole spices, followed by the green chilli and drained rice

  35. Saute for 30 to 60 seconds & press CANCEL button

  36. Pour water and add salt

  37. Deglaze by scrubbing the bottom of the steel pot with a spatula

  38. Taste the water and add more salt if needed

  39. Secure the instant pot with the lid

  40. Position the steam release handle/ vent to sealing

  41. Press the PRESSURE COOK button (or manual on older IPs) and set the timer to 5 mins

  42. When the IP beeps, wait for natural pressure release for 2 to 3 mins

  43. For softer rice, you can wait upto 5 mins

  44. Then release the rest manually by moving the steam release handle from sealing to venting

  45. Cool down a bit and then garnish ghee rice with fried onions, raisins and cashews

No extra notes


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