Ghee Rice Recipe – Soft, Fluffy & Non-Sticky

Swap your plain rice bowl for this one-pot ghee rice recipe, made with basmati rice, clarified butter (ghee), cashews, onions, and whole spices. Soft, fluffy, non-sticky, and packed with flavour, it even tastes amazing when paired with dals or curries. This rice dish takes just a few minutes to prepare and gives you restaurant vibes at home with minimal effort!

About ghee rice

Ghee rice is a popular South Indian dish that is made in almost every home there. This delicious rice dish naturally bursts with flavours when the soaked rice is tempered with spices and cooked until done, finished with a garnish of caramelized onions and fried cashews.

Sometimes the raisins and other vegetables are added, and hence it’s called ghee pilaf. When making it like this, there is no need for anything; they alone are enough. But without vegetables, they are used as a side and complement dal, raita, and curry dishes very well.

This south indian ghee rice has two ways of preparing: one is with soaked rice, and the other is with leftover cooked rice. The first one is what I will share with you with step-by-step photos below, and the other is made with precooked rice. Temper whole spices and sauté the cooked rice with them; both ways are super delicious and an easy way to add something special to your everyday meals.

Here, ghee is the star ingredient in this one pot ghee rice; it makes the dish even more amazing. Now, when I make rice recipes with ghee, I don’t like any rice without ghee; I love that richer taste. You also like it when you try it yourself!

This ghee rice recipe is made occasionally in our home and mostly eaten only at weddings and parties. But now I frequently prepare ghee rice and jeera rice in my meals rather than plain rice. I know, we have to put in extra effort here to sauté onions and cashews, but it’s all worth it in the end.

Whether you make it in a pressure cooker or a pot. In both ways, it comes fluffy and zesty in every bite.

You may also like other south indian rice dishes:

• Lemon rice

• Curd Rice

• Tomato Rice

Ingredients

Rice- I have used long-aged basmati rice in my recipe; if not available, the sona masuri variety also works well.

Ghee- I have used homemade ghee for a richer taste rather than store-bought. Make sure to use the unsalted clarified ghee.

Water- If making in a pressure cooker, for one cup of rice, add 1.25 cups of water; if making in a pot, use 2 cups of water for one cup of rice.

Onion- Thinly sliced onion is best for garnishing as well as sautéing.

Cashews- I have used 8-10 pieces in my dish; you can extend this. Along with this, you can add some raisins, if you prefer.

Green Chili- I have used this in the tempering for some heat.

Salt- Regular white salt is good to use.

Whole Spices- Green cardamom, cloves, cinnamon are used here. If you have bay leaf and star anise, add them too.

How to make ghee rice recipe

1. Take one cup of rice, wash twice or thrice, and soak in water for about 20 minutes.

2. Till the rice is soaked, heat 2 tbsp ghee in a pressure cooker on medium heat.

3. Add cashew pieces and saute them until they are light golden.

4. When they get that color, remove them.

5. After that, add sliced onions and saute until golden.

6. It takes a minute to get golden; remove them in a bowl and set aside. They will be used later for garnishing the rice.

7. In the same pan, add 1 tsp ghee and 1 green cardamom, 2 cloves, 1 cinnamon, and a chopped green chili.

8. After a few seconds, add the soaked rice to them.

9. Now add 1.25 cups water and 1/2 tsp of salt and mix them well. Then cook on high heat for 2 whistles; after that, turn off the flame.

10. When the pressure drops, open the lid and fluff gently.

Serving Idea

» Transfer the ghee rice to a plate or bowl and garnish with sautéed cashews and onions. Along with this, you can garnish with some cilantro leaves.

» Serve them hot with flavorful dal dishes: dal tadka, dal makhani, and sabut urad dal.

» Pair them with curries like rajma masala, punjabi chole, and kadhi pakora.

» It also goes well with raita recipes: cucumber raita, aloo raita, and lauki raita.

Pro Tips

• Use aged basmati rice for long, separate, and fluffy grains.

• Always soak the rice for 20-30 minutes before cooking.

• Use homemade ghee for a richer taste.

• Rest the rice for 5 to 7 minutes after cooking before fluffing for better texture.

• Add some raisins at the end for some sweetness.