Ghee Rice
Fragrant basmati rice cooked with ghee, whole spices, onions, and a few cashews for a rich yet simple side. It is light enough for a full meal spread and pairs especially well with curries and dals.
For 4 servings
- prep · ~20 min
Soak the rice and get the ingredients ready.
Rinse the basmati rice until the water runs mostly clear. Soak it in fresh water for 20 minutes, then drain well. Slice the onion and lightly crush the cardamom.
TIPDrained rice should sit only briefly before cooking so the grains do not dry out and crack. - saute · ~6 min
Fry the cashews and onions in ghee.
1.Heat the ghee in a heavy pot over medium heat.2.Add the cashews and cook until light golden, about 1 minute.3.Add the sliced onion and cook until soft and lightly golden, 4 to 5 minutes.4.Stir often so the onion browns evenly without burning. - temper · ~1 min
Bloom the whole spices.
Add the cinnamon, cardamom, cloves, and bay leaf to the pot. Cook for 30 seconds until fragrant and the ghee smells aromatic.
TIPKeep the heat medium; whole spices turn bitter quickly if they scorch. - saute · ~2 min
Coat the rice in the ghee and spices.
Add the drained rice and gently stir for 1 to 2 minutes so each grain is coated with the ghee, onions, and spices.
- boil · ~4 min
Add water and bring the rice to a boil.
Pour in the water and add the salt. Bring the pot to a gentle boil over medium-high heat.
- steam · ~12 min
Cover and cook until the rice is tender.
Reduce the heat to low, cover tightly, and cook for 12 minutes until the water is absorbed and the rice is cooked through.
TIPDo not open the lid while the rice cooks or the trapped steam escapes. - rest · ~10 min
Let the rice rest off the heat.
Turn off the heat and let the covered rice rest for 10 minutes. This helps the grains firm up and stay separate.
- garnish
Fluff the rice and finish with cilantro.
Remove the bay leaf if you like. Fluff the rice gently with a fork and sprinkle the chopped cilantro over the top.
- serve
Serve the ghee rice hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked basmati thoroughly before it hits the ghee, or the grains can turn sticky instead of separate.
- 2Fry the cashews first and pull them slightly early if needed; they keep darkening from the hot ghee.
- 3Cook the onions only to light golden for this style of ghee rice, not deep brown, so the rice stays delicate and fragrant.
- 4Stir the rice gently after adding it to the pot so the soaked grains do not break and become mushy.
- 5Once the water comes to a boil, use the lowest steady heat and a tight lid to trap steam evenly.
- 6After the 10-minute rest, fluff with a fork rather than a spoon to keep the long basmati grains intact.
- 7This rice reheats best with a teaspoon or two of water sprinkled over it before covering and warming gently.
Adapt it for your goals.
Veg pulao-style
Add peas, carrot, or beans after the onions for a slightly heartier rice that still pairs well with dal and curry.
low oilLow-oil
Reduce the ghee slightly and use fewer cashews for a lighter version while keeping the whole-spice aroma.
veganVegan
Replace ghee with coconut oil or a neutral oil; the rice will still be fragrant, though less buttery.
festiveFestive
Stir in a few raisins with the cashews for a subtle sweet-savory touch often served with rich gravies.
Why this is on our healthy list.
Gentle, easy side dish
Plain basmati rice with mild spices is often easy to pair with protein-rich dals and curries without overpowering the meal.
Includes beneficial whole spices
Cardamom, cloves, cinnamon, and bay leaf add aroma and plant compounds while keeping the ingredient list simple.
Contains nuts and herbs
Cashews contribute some healthy fats and texture, while cilantro adds freshness to balance the richness of the ghee.
Frequently asked questions
Usually the rice was not drained well enough, was over-stirred, or cooked with too much moisture. Resting it covered after cooking also helps the grains firm up.
