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Ghee rice.

Rich and fragrant Ghee rice.
Cooked in nutty-flavoured ghee to give a buttery texture and infused with aromatic spices such as cinnamon, cardamom, cloves, mace, and star anise, this is a platter of warm rice you will not be able to resist.

ghee rice with fried onions and raisins.

You can pair the ghee rice with grilled or baked meat, simple raita and chutneys. You can also serve this delicious rice with a few curries. Here are a few options.

  • Tips.
    • Ghee, choose the best quality ghee available to you. Yes, it’s expensive, but using ghee instead of oil is what makes this rice a special dish.
    • Use a brand of rice you are familiar with; you can use both basmati and keeri samba to make the ghee rice. There are many varieties of basmati rice as well as brands.
      If you’ve been using a particular brand of basmati, then use the same to cook this ghee rice.
    • Make sure the water-to-rice ratio is correct. Keep in mind that Basmati rice needs less water than regular samba rice.
    • You can use the stovetop or the rice cooker to cook the ghee rice.
    • Using the number of garnishes mentioned here is up to you.
    • You can also leave out the cashews and raisins as garnish if that is your preference.
  • Questions.
    • Can I use butter instead of ghee for the recipe?
      • Yes, but I would recommend using ghee always.
      • You need ghee to give the rice its unique taste. Only use butter when you are unable to find ghee.
  • Can I turn leftover rice into ghee rice?
    • Yes, you can. I’ve done it a couple of times.
      Simply add the tempered spices and ghee to the rice and combine well.
      This turns your leftover rice into a very aromatic bowl of rice.
  • Bowl to wash the rice.
  • A large pot to cook the rice.
  • A small frying pan to fry the onions and spices.
  • 2 smaller bowls covered in paper towels.
  • Slotted spoon.
  • Serving platter and serving spoon.

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  • Basmati rice or 2 cups of medium grain rice(keeri samba).
  • Water.
  • Salt to season.
  • Ghee, also known as clarified butter.
  • Bay leaf.
  • Cinnamon
  • Star anise
  • Strips of mace
  • Cloves and cardamom.
  • Onions sliced fine.
  • Chopped cashews(optional garnish).
  • Raisins(optional garnish).
  • Gather all ingredients needed.
  • Slice the onions and set them aside.
  • Keeri samba.
    • Rinse the rice a few times, drain and set aside.
  • Basmati rice.
    • If using Basmati, rinse the rice, then soak the long grains in water for 15 minutes or as per instructions on the package.
    • Drain and set aside once the soaking is done.
  • Place a frying pan over low-medium heat and add ghee to it. Let the ghee melt for a few seconds.
  • Separately, shallow-fry the cashews(until golden) and raisins(until they become plump) for a few minutes.
    Transfer to a paper towel-covered bowl.
  • Add the sliced onions with a few more ghee spoons if required, and fry them till they are crispy and turn golden brown.
  • Transfer to a separate bowl covered with paper towels.

Place the large pan over medium heat and transfer any leftover ghee from the frying process of the garnishes and onions to this pan.
Add the whole spices and gently cook them over low heat until they release their aroma, this should take no more than 2-3 minutes.
Make sure not to burn them.
Add two tablespoons of fried onions to the whole spices, followed by the washed rice/basmati.
Combine rice over low heat with all the ingredients in the pan for 3-5 minutes. 
Add water(the amount of water for regular rice and basmati rice given on the ingredient list)or use the amount of water mentioned on the packaging.
Season with salt, cover with a lid and use medium heat to cook the rice until the water is absorbed.
Check the rice once the water is absorbed.
If the rice is still hard(usually in the middle)and needs to cook for a few minutes, add 2-3 tablespoons of water and continue to cook till the water evaporates.
Once the rice is cooked, remove the pan from the fire(or the rice will continue to cook)and fluff the rice with a fork.
Allow the rice to rest for 5 minutes without covering it.
Transfer rice to the serving dish and garnish with the leftover onions and raisins, and cashews.

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Indian fragrant ghee rice(nei choru).

Indian fragrant ghee rice(nei choru).

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 20 minutes
Total Time: 1 hour

TURN ANY TYPE OF RICE INTO A SPECIAL DISH BY COOKING THIS FRAGRANT GHEE RICE.

WHETHER IT’S BASMATI OR YOUR REGULAR WHITE RICE, WITH A FEW AROMATIC SPICES, YOU CAN CREATE A FESTIVE RICE FOR ANY OCCASION.

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 2 cups of basmati rice or 2 cups of regular keeri samba rice(see notes on basmati or regular rice).
  • 4 cups of water if basmati rice
  • 3 and 1/4 cups of water for regular samba rice
  • Salt to season
  • 4 tablespoons of ghee(clarified butter)
  • 1/2 cup to 1 cup Cashew nuts(optional garnish)
  • 1/2 cup of raisins
  • 2 large Onions sliced fine
  • 2-inch piece Cinnamon
  • 4 cloves
  • 5 cardamoms slightly bruised
  • 1-star anise
  • 1 bay leaf
  • 2 thin strips of mace

Instructions

Gather all ingredients needed.

-Keeri samba.

Rinse rice a few times, drain and set aside.

-Basmati rice.

If using Basmati, rinse the rice then soak the Basmati in water for 20-30 minutes or as per instruction on the package.

Drain and set aside once the soaking is done.

Shallow frying the Onions and garnishes.

Slice the Onions and set aside.

Place a frying pan over low-medium heat and add ghee to it, let the ghee melt for a few seconds.

Separately, shallow-fry the cashews(until golden) and raisins(until they become plump) for a few minutes.

Transfer to a paper towel covered bowl.

Add the sliced onions with a few more ghee spoons if required and fry them till they are crispy and turn golden brown.

Transfer to a separate bowl covered in paper towels.

Cooking the ghee rice.

Place the large pan over medium heat and transfer any leftover ghee from the frying process of the garnishes and onions to this pan.

Add the whole spices and gently cook them over low heat until they release their aroma, this should take no more than 2-3 minutes. make sure not to burn them.

Add two tablespoons of fried onions to the whole spices, followed by the washed rice/basmati.

Combine rice over low heat with all the ingredients in the pan for 3-5 minutes. 

Add water(amount of water for regular rice and basmati rice given on ingredient list)or use the amount of water mentioned in the packaging.

Season with salt, cover with a lid and use medium heat to cook the rice until the water is absorbed.

Check the rice once the water is absorbed.

If the rice is still hard(usually in the middle)and needs to cook for a few minutes, add 2-3 tablespoons of water and continue to cook till water evaporates. 

Once the rice is cooked, remove the pan from fire(or the rice will continue to cook)and fluff the rice with a fork.

Allow the rice to rest for 5 minutes without covering it.

Transfer rice to the serving dish and garnish with the leftover Onions and raisins and cashews.

 

Notes

Basmati or regular rice.

I am giving you the option of using basmati or regular rice to make the rice pilau.

Only the amount of water will change as per your choice of rice.

The quantity of water is mentioned below for both types of rice.

There will be no change in the other ingredients used.

Did you make this recipe?

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