Ghee Rice | How to make Ghee Rice | Neychoru
Ghee Rice is a very flavorful rice recipe prepared using fresh ghee and aromatic whole spices. This is one of the best and simplest rice dish that you can prepare in less than 30 minutes and perfect dish to impress your family and friends with your culinary skills.
Servings: 4
Calories: 306kcal
Equipment
- 2 Pan
Ingredients
- 1 cup Basmati Rice (or any aromatic rice)
- 1 tablespoon Ghee (brown butter)
- 1 Bay leaf
- 2 Cardamom pods
- 2 Cloves
- 1 inch Cinnamon
- 1 Star Anise (optional)
- 1 Marati moggu (optional)
- ½ teaspoon Cumin seeds
- Salt to taste
Other Ingredients
- 1 ½ tablespoon Ghee (Brown butter)
- ½ teaspoon Cumin seeds
- 1 tablespoon Cashews chopped
- ½ cup Green peas (frozen)
- ½ cup Sweet corn (frozen)
- 1 Green chile chopped
Instructions
How to prepare Ghee rice on stovetop?
- Heat 1 tablespoon of ghee in a pan. To this add uncooked rice and saute for 2 minutes on medium flame to get nice aroma.1 cup Basmati Rice, 1 tablespoon Ghee (brown butter)
- Add bay leaf, cardamom pods, cinnamon, cloves, star anise, marati moggu, cumin seeds, salt to taste , 1 ½ cup of water, and bring it to a boil.1 Bay leaf, 2 Cardamom pods, 2 Cloves, 1 inch Cinnamon, 1 Star Anise, 1 Marati moggu, ½ teaspoon Cumin seeds, Salt to taste
- Cover with lid once the rice comes to a boil, and simmer on medium-low flame for 10 to 12 minutes or until rice is cooked through.
- In another pan, heat 1 ½ tablespoon of ghee. Add cumin seeds and cashews and saute for few seconds.1 ½ tablespoon Ghee (Brown butter), ½ teaspoon Cumin seeds, 1 tablespoon Cashews chopped
- Add chopped green chile, green peas and sweet corn and continue to saute for another 2 or 3 minutes on medium flame.½ cup Green peas (frozen), ½ cup Sweet corn (frozen), 1 Green chile chopped
- Add cooked rice and lightly-toss until combined.
- Ghee Rice is ready. Serve and enjoy.
Instant Pot Ghee Rice
- Press the SAUTE button and add 1 tablespoon of ghee to inner steel pot of instant pot. Add cashews and saute until golden brown. Transfer this to a plate and set aside.
- Add remaining 1 ½ tablespoon of ghee, 1 teaspoon cumin seeds, whole spices (bay leaf, cardamom, cloves, cinnamon, marati moggu, star anise) and saute for 30 seconds.
- Add uncooked basmati rice and continue to saute for another 1 or 2 minute. This is optional but mainly done to get nice aroma. To this add green chile, sweet corn, green peas, salt to taste, 1 ¼ cup of water and deglaze the bottom by scrubbing with spatula. Press the CANCEL button.
- Secure instant pot with lid with vent to sealing position.
- Press the PRESSURE COOK button and set the timer for 5 minutes.
- Let the pressure release naturally for 3 minutes. If you want softer rice let it sit for 5 minutes. Then release any remaining pressure manually.
- Let this cool down a bit. Add cashews and toss to combine. Serve and enjoy.
Notes
- First, use nice aromatic rice like basmati or jeera to prepare ghee rice. Plus, make sure the rice is not sticky, and when cooked it's easy to separate the grains. For traditional Kerala or Malabar style rice use Kaima rice or seeraga samba rice.
- Use whole garam masala spices that are available in your pantry. Be careful when using the spices, as too much can ruin the dish. You are adding it only to enhance the flavor. Do not add any oil to prepare this dish.
- You can add a combination of nuts like almonds, cashews, and raisins if desired.
- The amount of rice to water varies depending on the brand of the rice and altitude of place you stay.
Nutrition
Calories: 306kcal | Carbohydrates: 46g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 6mg | Potassium: 188mg | Fiber: 3g | Sugar: 2g | Vitamin A: 199IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 2mg