How to Make Ghee Rice
Learn how to make ghee rice with basmati rice, ghee, cumin, garlic and golden onions. An easy, buttery rice side dish ready in 55 minutes.
Ingredients
- 2 Cups Basmati Rice
- 4 tablespoon Ghee
- 1 teaspoon Cumin Seeds
- 1 teaspoon Garlic Paste
- ½ large Onion Sliced
- 4 cups Water Or Chicken/Vegetable Stock (without Salt)
- 2 teaspoon Salt
Instructions
Rinse and soak the rice
- Rinse the basmati rice under cold running water until the water runs clear. Transfer it to a bowl, cover with cold water and leave to soak for 30 minutes.
- Drain the rice, rinse it once more and drain thoroughly.
Heat the ghee and cumin
- Heat the ghee in a large pot over medium heat. Add the cumin seeds and let them sizzle until fragrant.
Add the garlic
- Stir in the garlic paste and cook for 30 seconds, keeping an eye on it so that it doesn't burn.
Cook the onions
- Add the onion and cook gently for 8–10 minutes, stirring occasionally, until golden brown.
- This step adds a lot of flavour, so give the onions the time they need.
Coat the rice
- Add the drained rice to the pot and stir gently so that the grains are coated in the ghee.
Add the water and salt
- Pour in the water or stock and add the salt. Bring everything to the boil over medium-high heat. Some of the water should evaporate as it comes to the boil.
Cover and simmer
- Reduce the heat to a simmer and cover the pot with a tight-fitting lid. Cook for 10–15 minutes, or until the excess water has evaporated and the rice is cooked.
- Avoid lifting the lid while the rice cooks, as the steam helps it cook evenly.
Rest and serve
- Remove the pot from the heat and leave it covered for 5 minutes. Remove the lid and gently fluff the rice with a fork.
- Finish with chopped coriander leaves and serve.
Notes
Tips for Fluffy Ghee Rice
Rinse the rice well. Washing removes excess surface starch, helping the cooked grains stay separate. Don't skip the soaking. Soaking the rice for 30 minutes helps it cook more evenly and gives you a fluffier result. Let the onions turn golden. Cooking them for the full 8–10 minutes builds flavour and adds a little sweetness to the rice. Use a suitable pot. Choose a pot large enough to allow the rice to expand as it cooks. Keep the lid on. Once the rice is simmering, resist the temptation to check on it. Lifting the lid releases steam and can interfere with the cooking process. Rest the rice before serving. The five-minute rest allows the grains to finish absorbing moisture. Fluff gently with a fork rather than stirring vigorously.Variations
The recipe above is delicious as it is, but you can adapt the flavours to suit the meal you're serving. Add whole spices - Add a cinnamon stick, star anise, black peppercorns, green cardamom pods or cloves to the ghee before continuing with the recipe. Add vegetables - Stir in mixed chopped vegetables, green peas and sweetcorn to turn the rice into a vegetable pulao. Add a garnish - Fry cashew nuts and raisins in a little ghee and scatter them over the finished rice. Chopped green chillies are another option if you prefer a little heat.What to Serve with Ghee Rice
Ghee rice works particularly well with dishes that have a sauce or plenty of seasoning. Try it with:- Chicken Curry
- Lamb dishes, including a slow-cooked lamb chops curry
- Grilled chicken or kebabs
- Vegetable curries and dal
- A fresh salad like kachumber and mint raita.
How to Store Leftover Ghee Rice
In the fridge Cool the rice, transfer it to an airtight container and place in the fridge. Use within 24 hours for food safety. In the freezer Freeze the rice in suitable portions in airtight containers as soon as possible after cooling. For best quality, use within one month.How to Reheat Ghee Rice
Add a splash of water to the rice, cover and reheat in the microwave or in a covered pan over low heat until steaming hot throughout. If reheating frozen rice, defrost it thoroughly in the fridge before reheating, or follow your microwave's instructions for reheating from frozen. Only reheat rice once.Frequently Asked Questions
Which rice is best for ghee rice?
Long-grain basmati rice is the best choice for this recipe. Its fragrant aroma and long grains work particularly well with the ghee, cumin and onion.Do I need to soak the rice?
Soaking for 30 minutes is recommended. It helps the rice cook more evenly and can improve the texture. Rinse it again after soaking and drain it well before adding it to the pot.Why is my ghee rice sticky?
Rice can become sticky if it hasn't been rinsed thoroughly, if too much liquid is used or if it is stirred too much during cooking. Rinse until the water runs clear, follow the quantities in the recipe and leave the rice undisturbed while it simmers.Can I use butter instead of ghee?
You can use butter or oil, but the flavour will be different. Ghee gives this recipe its distinctive nutty, buttery taste. If using butter, add a little oil to help prevent it from burning.Can I use stock instead of water?
Yes. Unsalted chicken or vegetable stock adds extra flavour. If your stock contains salt, reduce or omit the salt added to the rice to avoid making it too salty.Can I make ghee rice without garlic?
You can leave out the garlic, although it will change the flavour of the finished dish. The ghee, cumin and golden onion will still give the rice plenty of flavour.Nutrition
Calories: 499kcalCarbohydrates: 80gProtein: 7gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 39mgSodium: 1199mgPotassium: 149mgFiber: 2gSugar: 1gVitamin A: 7IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!
