Ghee Rice

Serves: 2 people – 613 cal per serving


  • 1 cup basmati rice or (190 grams)
  • 3 tbsp. pure cow ghee (clarified butter)
  • 14 to 17 cashews
  • 1 tbsp. raisins
  • 2 water cups, add water as required
  • 50 grams onion or 1 medium onion sliced into thin pieces
  • 1 to 2 tbs. chopped coriander leaves (cilantro leaves) for garnish
  • ⅓ tsp. rock salt or add as required
  • 3 cloves
  • 1.5 pinches of cinnamon
  • 3 green cardamoms
  • 4 to 5 whole black pepper
  • 2 single strands of mace
  • 1 Indian bay leaf – Tej Patta


  1. Rinse 1 cup basmati rice, or any other type of rice you prefer, in water till the water appears clear of starch. Next, soak the rice grains in water for 30 minutes and then drain the water.
  2. Slice 1 medium-sized onion into thin slices.
  3. Heat 3 tablespoons of pure cow ghee in a pot or a pan with a low flame to fry the dry fruits and nuts.
  4. Add the cashews first and saute till bits of the cashews are light brown.
  5. Next, add the raisins and saute till the raisins puff up in the ghee. Keep stirring while sauteing the raisins and cashews. Then remove with a slotted spoon and keep them aside.
  6. To the same ghee, add the spices and let them sizzle and become fragrant. Add the sliced onions to the spices and stir and saute till they turn golden or caramelized.
  7. Add the soaked rice and gently stir till the ghee coats it evenly.
  8. Now add 1.5 to 2 cups of water or more as required depending on the quality of rice.
  9. Season with salt to taste.
  10. Cover the pan properly with a tight-fitting lid and simmer till the rice is cooked and all the water is absorbed.
  11. Check on it once or twice while the rice is cooking. If the rice seems uncooked although the water looks insufficient, spray a few tablespoons of water all over.
  12. Once the rice grains are cooked, leave it for 5 to 6 minutes then remove the lid and stir the rice gently with a fork.
  13. Garnish with stir-fried cashews, raisins and some chopped coriander leaves. Serve it hot, plain or with curry, dal or kurma.


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