40 mins
Ingredients for Ghee Rice
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Ghee Rice
- Peel and finely slice the onions. Melt the ghee (clarified butter or drawn butter) in a heavy-bottomed frying pan (skillet) until it's hot (but don't allow it to burn). Break the cinnamon stick into the pan and add the bay leaves, cloves, black peppercorns and cumin seeds. Fry for a few seconds then add onion slices and sauté for a few minutes on a low heat until the onions are transparent and soft.
- Add the rice and sauté for a few seconds, stirring it so it becomes coated in ghee. Pour in the warm water and add the salt. Bring to the boil, cover and cook on a low heat for about 15 minutes or until the rice is cooked and all the water has been absorbed. Separate the grains of rice with a fork, garnish with chopped coriander leaves and serve immediately.
MAMTHA SUNIL KUMAR'S HOT TIP:
While Basmati rice is best, any long-grained rice is okay for this dish. Traditionally the rice is cooked until soft and little mushy.
Reviews of Ghee Rice
January 25 2015 Nowhere near as complicated as it looks when you read the ingredients. In fact, it's an excellent recipe in terms of the quality versus time/effort spent. Also, it turned out very well, finger licking. The aroma was inviting to have more and more. My hubby and my family liked it and even my 2 yrs old daughter liked it a lot. Thanks for the easy and tasty dish. gita (3 reviews) |
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