Bored of eating the same plain rice? Then, switch to Classic Ghee Rice that mingles perfectly with anything. Ghee rice is an old and fantastically fragrant South Indian dish. It is cooked with long flavourful rice, fresh desi ghee, whole spices, and cashews. It is generally cooked in one large vessel, hence can also be referred to as a one-pot delicacy. The spices are first sautéed in a generous amount of ghee and then rice is combined. This aroma of authentic Indian spices roasted in ghee wafts throughout the home. It is then garnished with fried cashews for a nice appeal. 

The rice is prepared without onion and garlic and is gluten free. Ghee has a good ratio of omega-3  to omega-6 fatty acids. It is deliciously healthy and is loaded with abundant benefits. Ghee is a lactose and casein free element. So, even those who are lactose-intolerant can savour this appetising meal.

Ghee is a kind of clarified butter whose existence dates back to 5000 years ago or more than that. It is traditionally made with cultured cow milk as it is easy to digest and can be given to babies also. Cooked while simmering the butter until the milk solids detaches itself from the fats and caramelise, infusing a nutty aroma and then strained. 

Originated in Vedic India, the nutty-flavoured Ghee has a low key yummy affair with almost everything. Ghee also finds references in age-old recipes, literature, ayurveda, and mythology. Supremely royal, aromatic and authentic Ghee was used to cook festive foods and offerings to gods; it also served as a medicine; and it is poured over fire during havans symbolising – auspiciousness, nourishment, creation and positivity.

Ghee Rice 

Prep time: 45 minutes

Cooking time: 20 minutes

Servings: 3 bowls

Ingredients

    1 cup rice (Basmati)

    2 tablespoon ghee

    1 teaspoon cumin seeds

    2 cardamom pieces

    2 Cinnamon sticks

    12 peppercorns

    4 cloves

    1 star anise

    2 green chillies

    ¼ cup green peas, slit cut

    2 cups water

For Grinding:

    ½ cup coconut, grated

    ½ cup water 

Method

    Take a big bowl and add basmati rice alongside water. Rinse the rice well and drain water.

    Now, add clean and fresh water. Let the rice rest for approximately 30-45 minutes.

    In a mixer-grinder, combine grated coconut and little water. Grind well to form a fine paste. Keep aside.

    Heat a large vessel, and pour dollops of ghee followed by aromatic spices - cardamoms, cumin seeds, cinnamon sticks, cloves, star anise, peppercorns, and green chillies. Sauté well for 2 minutes.

    Now, add green peas and keep stirring for a minute.

    Add in the soaked rice. Mix thoroughly. 

    Then, transfer the coconut paste to the cooker and combine well with other ingredients.

    Add water and salt. Give a nice and gentle stir. Again add some ghee and cover with a lid.

    Cook over medium flame till 2 whistles. 

    Let the pressure cooker subside. Open the lid and mix the rice. 

    Place the rice on a serving dish.

    In a wok, add ghee and stir fry the cashews. Roast until they turn slightly brown.

    Garnish the rice with these roasted cashews.

    Serve and enjoy.

Savour the delicious and fragrant Ghee Rice with any vegetable-based or non-veg gravy.