Recipes > Ghee Rice
Ghee Rice
Ghee Rice is a fragrant and mildly spiced rice dish made with aromatic basmati rice, whole spices, caramelized onions, and generous ghee. Using premium Mayil Mark rice ensures long, fluffy grains that remain separate and rich in aroma. This dish pairs perfectly with kurma, chicken gravy, or paneer butter masala, making it ideal for both everyday meals and special occasions.
| Ingredients | Quantity |
|---|---|
| Mayil Mark basmati rice (rinsed, soaked 20 mins, drained) | 2 cups |
| Water | 3½–4 cups |
| Ghee | 3 tablespoons |
| Cooking oil (optional) | 1 tablespoon |
| Bay leaf | 1 no |
| Cinnamon stick | 1-inch |
| Cloves | 3– 4 nos |
| Green cardamom pods | 3 nos |
| Star anise | 1 no |
| Thinly sliced onions | 2 nos |
| Green chillies (slit) | 2 nos |
| Cashew nuts | 10–12 nos |
| Salt To taste | -- |
| Fresh coriander leaves (for garnish) | 2 tablespoons |
Easy Ghee Rice Recipe Instructions
1. Soak and Prep the Rice
Rinse Mayil Mark rice well and soak for 20 minutes. Drain and keep aside.
2. Fry the Nuts
Heat 1 tablespoon ghee in a heavy-bottom pan. Fry cashews until golden. Remove and keep aside.
3. Temper the Whole Spices
In the same pan, add remaining ghee (and a little oil if using). Add bay leaf, cinnamon, cloves, cardamom, and star anise. Sauté until aromatic.
4. Sauté Onions
Add sliced onions and green chillies. Cook until onions turn golden brown and slightly caramelized.
5. Add Rice
Add the drained rice and gently sauté for 2–3 minutes to coat the grains with ghee and spices.
6. Cook the Rice
Pour hot water and add salt. Bring to a boil, then cover and cook on low flame for 10–12 minutes until rice is fluffy and fully cooked.
7. Final Touch
Turn off heat and let it rest for 5 minutes. Fluff gently with a fork. Garnish with fried cashews and fresh coriander leaves.
Serve hot with kurma, chicken gravy, or paneer dishes.
| Ingredients | Quantity |
|---|---|
| Mayil Mark basmati rice (rinsed, soaked 20 mins, drained) | 2 cups |
| Water | 3½–4 cups |
| Ghee | 3 tablespoons |
| Cooking oil (optional) | 1 tablespoon |
| Bay leaf | 1 no |
| Cinnamon stick | 1-inch |
| Cloves | 3– 4 nos |
| Green cardamom pods | 3 nos |
| Star anise | 1 no |
| Thinly sliced onions | 2 nos |
| Green chillies (slit) | 2 nos |
| Cashew nuts | 10–12 nos |
| Salt To taste | -- |
| Fresh coriander leaves (for garnish) | 2 tablespoons |
Easy Ghee Rice Recipe Instructions
1. Soak and Prep the Rice
Rinse Mayil Mark rice well and soak for 20 minutes. Drain and keep aside.
2. Fry the Nuts
Heat 1 tablespoon ghee in a heavy-bottom pan. Fry cashews until golden. Remove and keep aside.
3. Temper the Whole Spices
In the same pan, add remaining ghee (and a little oil if using). Add bay leaf, cinnamon, cloves, cardamom, and star anise. Sauté until aromatic.
4. Sauté Onions
Add sliced onions and green chillies. Cook until onions turn golden brown and slightly caramelized.
5. Add Rice
Add the drained rice and gently sauté for 2–3 minutes to coat the grains with ghee and spices.
6. Cook the Rice
Pour hot water and add salt. Bring to a boil, then cover and cook on low flame for 10–12 minutes until rice is fluffy and fully cooked.
7. Final Touch
Turn off heat and let it rest for 5 minutes. Fluff gently with a fork. Garnish with fried cashews and fresh coriander leaves.
Serve hot with kurma, chicken gravy, or paneer dishes.
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