28 January, 2020
Ghee Rice Recipe
Easy and tasty ghee rice
Ghee rice is not only delicious but also incredibly easy to prepare, taking only about 15 minutes. As a result, it becomes the go-to dish for unexpected functions and events.
Cooking Ghee rice becomes even simpler when you have all the seasonings in place. The ingredients for Ghee rice are minimal and readily available in our regular kitchen groceries. It pairs beautifully with paneer gravy and veg curry.
How to make tasty ghee rice:
Step 1:
• In a pressure cooker, heat 3 tbsp (40 grams) of ghee and 2 tsp of groundnut oil.
Step 2:
• Add the spices (bay leaf, cinnamon, cardamom, and cloves) to the heated ghee and oil in the pressure cooker. Saute them for a few seconds until they release their aroma.
• Next, bring the flame to medium and fry 1/2 cup of onions until they become translucent.
Step 3:
• Add green chillies and sauté them for a few seconds to release their flavors.
• Now, add ginger garlic paste and sauté it again, cooking for about a minute until the raw smell fades away.
Step 4:
• Next, add coriander leaves and mint leaves, and sauté them for a few seconds to enhance their aroma.
• After that, add tomatoes and cook for about a minute until they soften slightly.
Step 5:
• Now, add salt to the mixture and mix it well to distribute the seasoning evenly.
• Next, pour 2 cups of water into the pressure cooker.
Step 6:
• Mix the ingredients well in the pressure cooker and allow the mixture to come to a boil.
• Next, add the soaked basmati rice to the boiling mixture and gently mix it in.
• Wait for the mixture to come to a boil again after adding the rice.
Step 7:
• Now, lower the flame to the lowest setting, close the lid of the pressure cooker, and place a bowl of water on top of it. This process helps create gentle steam inside the cooker.
• Cook the rice on low flame for 7 to 9 minutes, allowing it to steam and absorb all the flavors.
• After 10 minutes, open the lid, and using a fork, gently fluff the rice from the corners to ensure even distribution.
• Finally, add the fried onions as a garnish and serve the Ghee rice while it’s still hot and delicious!
Tasty ghee rice is ready!
How to make tasty ghee rice video recipe:
How to make tasty ghee rice recipe card:
Ghee rice recipe
Equipment
- cooker
Ingredients
- 1 Cup Basmati rice /250 grams
- 2 Cup Water 500 ml
- 3 tbsp Ghee /40 grams
- 2 tbsp groundnut Oil
- 2 Cloves
- 1 Bay leaf
- 1 Inch Cinnamon
- 2 Cardamom
- 2 Green chili Small
- 1/2 Cup Onion
- 1/8 cup Coriander leaves
- 1/8 cup Mint leaves
- 1/2 cup Tomato
- 2 tsp Ginger garlic paste
- 3/4 tsp salt
Instructions
- In a pressure cooker heat 3 tbsp/40 grams ghee and 2 tsp groundnut oil.
- Add the spices ( bay leaf, cinnamon, cardamom, cloves)and saute for a few seconds.
- Bring the flame to medium and fry 1/2 cup onion till translucent.
- Add green chilli a saute for a few seconds
- Now add ginger garlic paste and again saute and cook for a minute
- Next, add coriander leaves and mint leaves and saute for a few seconds.
- Next, add tomato and cook for a minute.
- Now add salt and mix well.
- Add 2 cups of water. Mix well, and allow it to boil.
- Next, add soaked basmati rice and mix gently.
- Wait for it to boil again.
- Now, lower the flame, close the lid and place a bowl of water on top of it.
- Cook for 7 to 9 minutes in low flame.
- After 9 minutes open the lid and fluff from the corners.
- Now add fried onions and serve hot!
Video
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Side dishes that work well with Ghee rice
Interesting Facts:
• Cow ghee is considered to be healthier than other types of ghee. It contains fewer calories than buffalo ghee, making it a preferred choice for those watching their calorie intake.
• The high smoking point of ghee means that it doesn’t oxidize easily and release free radicals, which are very harmful to your health. Most oils with a high smoking point like canola and soybean oil, on the other hand, are normally hydrogenated to add to their stability and therefore are quite bad for you.
• The MCTS (medium-chain triglycerides) present in ghee are utilized very quickly by your body as energy and are only stored as ‘fat’ or in reserve if you over-consume in terms of calorific value.