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How To Make Ghee Rice

Ghee Rice


  • Long grained rice (basmati) - 1 1/2 cup
  • 25 mm (1") cinnamon (dalchini)
  • 3 cloves (laung / lavang)
  • 3 cardamom (elaichi)
  • 1 tsp chopped garlic (lahsun)
  • 1 tsp chopped ginger (adrak)
  • 1 1/2 cups sliced onions
  • 1/4 cup ghee
  • salt to taste
  • 1/2 cup fried cashew nuts (kaju)
  • 2 tbsp fried raisins (kismis)


  • Clean, wash and soak the rice for approx. 15 minutes. Drain and keep aside.
  • Heat the ghee in a pan, add the cinnamon, cardamom, cloves, ginger and garlic and cook for a couple of minutes.
  • Add the onions and cook till they turn golden brown. Remove some onions and keep aside for the garnish.
  • Add the rice and 3½ cups of hot water and salt and pressure cook for 1 whistle. 
  • Allow the steam to escape before opening. Separate each grain of rice lightly with a fork. Garnish with the fried onions, cashew nuts and raisins and serve hot.