Ghee Rice Recipe

This ghee rice recipe is made in a pressure cooker with basmati rice, desi ghee, whole spices, and topped with roasted cashews and raisins. Ready in under an hour.

Course Main Course

Cuisine Indian

Keyword Ghee Rice Recipe

Prep Time 35

Cook Time 20

Total Time 55

Servings people

Calories 407kcal

Author Puja

Equipment

Ingredients

2 tbsp Ghee plus 1/2 tbsp
1 cup Basmati Pulav Rice
1 inch Cinnamon
2 Star Anise
3-4 Cardamom
1-2 Bay Leaf
4-5 Clove
Mace javitri, small piece
2 Onion Thinly Sliced
2 Green Chilli Slit
1 tbsp Ginger & Garlic Pounded
1 tsp Salt or to taste
1 3/4 Cup Water
1 tbsp Ghee to roast cashew and raisins, or as needed
Cashew Nuts few
Raisins few

Instructions

Wash and soak basmati rice for 30 mins.
In the meantime pound the ginger and garlic.
Now add ghee to pressure cooker.
Add cinnamon, star anise, cardamom, bay leaf, clove, mace.
Add sliced onion. Saute them.
Add green chillies and saute until onion changes color.
Now add the freshly pound ginger and garlic to onion and saute.
Pour 1 3/4 cup of water to the cooker. (for one cup of rice)
Now add the soaked rice and mix once.
Now add 1/2 tbsp of ghee.
Once the water starts boiling, close the cooker and let is cook for 1 whistle.
Now heat tadka pan add ghee and roast some cashew nuts and raisins.
After the pressure is released, open the cooker and add the roasted nuts and raisins.
So the delicious ghee rice is ready to be served.
Serve along with any curry of your choice.

Notes

For Kerala-style neychoru, substitute kaima rice or jeerakasala rice for basmati. Water ratio and cook time may vary slightly.

Without a pressure cooker, cook covered on the lowest flame for 15 to 18 minutes after the water comes to a boil. Rest for 5 minutes before opening.

The whole spices are not meant to be eaten. Remove before serving if you prefer.

Nutrition