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40 mins
Ghee Rice Recipe

Ghee Rice

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual RecipeAn Ideal Recipe for Vegetarians
Mamtha Sunil Kumar

Recipe by  

Ghee Rice is one of the famous Malabar dishes often made in Indian homes specially for the kids - and they love it. Flavoured rice is always a favourite for kids (and me!), and most often than not, I end up eating just the ghee rice with chips (crisps) and pickle.

Traditional Malabar cuisine is very popular for its generous use of spices, ghee, eggs and dry fruits that make their dishes rich and festive. This ghee rice is usually taken along with spicy non-vegetable dishes. It is, in fact, Basmati rice cooked in dollops of ghee (clarified butter or drawn butter) with lots of onions - resulting in a rich dish rich in flavour. (It's also easy and quick!).

      Preparation Time: 10 Minutes

      Cooking Time: 30 Minutes

Ingredients for Ghee Rice

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
3 medium
onions
4 tablespoons
ghee (clarified butter or drawn butter)
1 inch
cinnamon stick
2
bay leaves
2 cloves
cloves
1 teaspoon
black peppercorns
1 teaspoon
cumin seeds
1 lb
Basmati rice
2 pints
warm water
1 teaspoon
salt
5 - 6 stems
coriander

 

How to Cook Ghee Rice

  1. 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.
  2. 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 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.
 
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Reviews of Ghee Rice

Rating 4 out of 5 - Many cooks will make this recipe again 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.
(3 reviews)
 

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