This Ghee Rice recipe is my very own rendition, enriched with my personal touch. Its been followed and a hit at my home every time i make it. What’s truly magical about this recipe is its versatility – it’s a perfect match for both vegetarian and non-vegetarian side dishes, making it a beloved and timeless classic in our household.
- 1 cup of Basmati rice
- 2 tablespoons of ghee (clarified butter)
- 1 teaspoon of cumin seeds
- A handful of cashews and dry grapes (raisins)
- 1 onion, thinly sliced
- 2-3 green chilies, slit
- A handful of chopped mint leaves
- Optional: 1 carrot diced
- Salt to taste
- A pinch of garam masala
- 1 cup of water
- Rinse and Soak the Rice: Start by washing 1 cup of Basmati rice under cold water until it runs clear. This helps remove any excess starch. After rinsing, soak the rice in water for at least 15 minutes.
- Sauté with Love: In a cooker, melt 2 tablespoons of ghee. Now, here’s where my twist comes in. Instead of using whole spices, I add a pinch of garam masala towards the end for an explosion of flavors. Next, add a teaspoon of cumin seeds, and toss in those cashews and dry grapes (raisins). Sauté them until the raisins plump up.
- Drop in the thinly sliced onions, the slit green chilies, and a handful of chopped mint leaves. If you’re feeling fancy, add some diced carrots – it’ll not only add color but a lovely crunch.
- Combine with Rice: Now, add the drained Basmati rice to the pot. Season it with salt and sauté for a few seconds to let go of any excess moisture.
- Sprinkle More Magic: Don’t forget to sprinkle a pinch of garam masala. It’s my secret to elevating the flavors.
- Pressure Cook: Pour in 1 cup of water, mix everything well, and seal the cooker lid. Cook on high heat until you hear 2 whistles. Keep in mind, the exact timing may vary depending on your cooker and rice quality.
- Fluff and Savor: Once the cooker’s pressure settles, open it up and fluff the rice with a fork. Your aromatic, colorful Ghee Rice is ready to be served!
Curries/Side dish to go with: