Ghee rice is a very popular South Indian recipe. This aromatic rice is mildly flavored, and you can prepare it with just a few handfuls of ingredients. In Karnataka, this dish is served during breakfast and at lunchtime in Restaurants. Also served at most weddings and other parties. This rice dish is also popular in Kerala and known as Neychoru/Nei choru. Often in Malayali mess it is served with kurma or stew.
Ingredients
You will require very few simple ingredients to make this easy ghee rice recipe.
Ghee: Ghee is the star ingredient in this recipe. Best flavors come from ghee, so do not replace it with oil. Whole Spices: I used bay leaf, cinnamon, cardamom, cloves, mace, and star anise. Basmati rice: Use good quality long grain Basmati rice for the restaurant-style ghee rice. You can also use small-grain rice like sona masuri or seeraga samba rice, and adjust the water accordingly. Ginger: I used freshly grated ginger in the recipe. Green chilies: are added for the heat. Increase or decrease the quantity according to your spice level. Onions: Use thinly sliced onions. Nuts: Cashew nuts and raisins. Water: I have used 1.5 cups of water for every cup of Basmati rice to make this ghee rice in Instant Pot. I did not soak the rice prior, if you do, then reduce the water by ¼ cup. Adjust water based on the type and quality of rice.
How to Make Ghee Rice in Instant Pot
Press SAUTE on Instant Pot. Heat ghee, add cashews, and fry till they are lightly golden. Then add raisins and fry till they plump up. Then remove them to a plate and set them aside. They will be used for garnishing. Then add in the whole spices like bay leaf, cinnamon, cloves, cardamom, mace, and star anise. Saute for a few secs or till aromatic. Add sliced onion, green chilies, and grated ginger, and saute until translucent-stir regularly. Then add rinsed basmati rice, water, and salt. Give a quick stir. Close the lid securely, and turn the vent to “SEALING”. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes. When the instant pot beeps, do a Quick Pressure Release (QR) before removing the lid. Garnish with roasted cashew nuts, and raisins, and gently fluff up the ghee rice with a fork or ladle. Instant pot restaurant-style ghee rice is ready to serve.
Stovetop Pressure Cooker Method
Heat ghee in a pressure cooker on medium heat, add cashews, and fry till they are lightly golden. Then add raisins and fry till they plump up. Then remove them to a plate and set them aside. They will be used for garnishing. Then add in the whole spices like bay leaf, cinnamon, cloves, cardamom, mace, and star anise. Saute for a few secs or till aromatic. Add sliced onion, green chilies, and grated ginger, and saute until translucent-stir regularly. Then add rinsed basmati rice, water, and salt. Give a quick stir. Close the lid of the cooker, Pressure cook for 1 whistle on medium heat, and let the pressure release naturally. Garnish with roasted cashew nuts, and raisins, and gently fluff up the ghee bhat with a fork or ladle.
Stovetop Pot Instructions
For preparing this dish in a stovetop pot. Follow the same steps, close the lid, and cook on low flame until all liquid is absorbed and the rice is fluffy.
What to Serve with Ghee Rice?
Restaurant-style ghee Rice tastes excellent with any kurma. Yogurt or raita also goes well with this. It can also be served as a side dish with lentil dishes like dal tadka or moong dal tadka.
Tips & Variations
Quality of basmati rice: The aroma and the texture of rice are purely based on the quality of basmati rice. Roast the rice for 2 minutes to get beautiful fluffy ghee rice. Coconut milk: You may replace 1 cup of water with 1 cup of thick coconut milk for added flavor to make coconut ghee rice. Veggies: Also, you can add some vegetables of your choice, like green peas, beans, and carrots, to make vegetable-loaded ghee rice if you make them, especially for the kid’s lunch box. Nuts: Along with roasted cashews and raisins, you can add more dry fruits like almonds, pistachios, etc.
Storage Suggestions
Store: Leftover ghee rice will keep well in the fridge for up to 1-2 days. Let it cool completely, and then store it in an airtight container. Freeze: Cool down the rice completely and store it in the freezer-safe airtight container for up to 1 month. Reheat: Sprinkle some water and reheat the ghee rice in the microwave or stovetop until it warms through.
More Instant Pot Rice Recipes
Spinach Rice Tomato Rice Coconut Milk Pulao Peas Pulao Jeera Rice
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