Ghee Rice

Ghee Rice is an irresistibly delicious, quick, and straightforward classic Indian rice dish which is flavoured with Indian clarified butter, Ghee .

A super side dish that is made with a handful of ingredients and pairs well with any spicy Indian meal. Whether you prepare on stovetop, Indian pressure cooker or Instant Pot , you’ll have perfect fluffiest cooked Ghee rice every time.

GHEE RICE | GHEE BHAT | NEY CHORU | NEI CHORU

This fluffy, every grain separated and delicately flavoured Ghee rice pairs so well with Chana Masala ,(aka Chole too) Poori , Aloo Matar and Mixed Fruit and Nut Raita.

Rice dishes are my favourite since my childhood, a bowl of good flavoured rice I have always enjoyed on its own or when it served with delicious curry, daal or raita, for me it is the “ cherry on the cake” of an Indian thali!

Rice preparation is a staple in almost every Indian kitchen and definitely is in mine. However, humble recipes like this often get overlooked with stronger rice recipes.

Luckily , as part of the food bloggers recipe swap , I had to make rice recipe and I chose this rice recipe as I thought it would complement a curry I was planning on making!

WHAT IS GHEE RICE?

Ghee (clarified butter ) rice is a traditional and popular rice dish that hails from South Indian Cuisine . However, it is very familiar throughout India and around the world and is usually reserved for celebrations, occasions and feast.

This aromatic and one pot ghee rice is prepared with basmati rice, whole spices and nuts that do not require MasterChef skills to cook in your home.

According to many South Indian bloggers , this rice dish can’t be lived without and it goes so well with coconut based curry s uch as Chickpea and Coconut or Cauliflower Korma curry in Instant Pot.

This rice dish is also known as Ghee Bhat and in Kerala , it is called Malabar ghee rice , Neychoru or Nei Choru.

Although this dish is flavoured with nuts and spices , it’s quite milder in taste thus it is advisable to serve with stronger flavoured curries, daal or Korma recipes.

INGREDIENTS FOR GHEE RICE

Ghee and Rice are the most important of this delicious side dish. Homemade desi ghee is recommended for this recipe to bring out the richness, but store bought works well too.

To get the perfect fluffy rice, I strongly recommend good quality basmati rice which yields separate grain and non-sticky rice rather than other varieties.

Whole Spices – They add an extensive amount of flavours to rice dishes and a must for this dish. I have used cinnamon and cloves but you can add bay leaf, cardamom or whole black pepper.

Nuts – A rich and the dish prepared for a special occasion, I can’t imagine without any nuts. For any Indian, to show off the food, it is prepared with rich and expensive ingredients such as nuts and dry fruits. I have used cashews but again you can add raisins or sultanas too.

Onion and Green Chillies – I love green chilli flavours in rice dishes, they lend little heat but same time adds fresh spicy flavours too. With onions, I go with my moods and situation and add or omit totally.

Fresh Coriander – Any Indian dish, finish it off with fresh coriander leaves. I love to add/garnish my dishes with fresh coriander, they not ONLY make the dish appealing but adds great flavours and health benefits to the dish.

TIPS TO MAKE THE BEST GHEE RICE IN YOUR KITCHEN

Never get afraid to make or don’t think to make the best fluffiest rice at home is a tedious job.

Some of my simple tricks, tips and secrets will help you to go through this recipe, but not to forget that practise makes perfect !

Great rice dishes bring the best texture and flavours with a good quality of rice. If you want your rice to be fluffy and each grain separated always choose long grain basmati rice and not the sticky ones.

Do not cook rice straight away (unless a recipe suggests) always wash rice in running water until water comes out clear and soak rice in cold water for 20-30 minutes.

How much water for rice? The ratio of rice and water is important, but again the quality of rice and brands make a lot of difference how you cook your rice.

It is very important that you know your rice so well, but usually soaked rice is cooked with a ratio of 1: 2 (rice: water) but I would like to cook my flavoured rice, pulao or Biryani with the ratio of 1:1 1/2.

Always add well-drained soaked rice in boiling hot water or top it up with boiling hot water. If you add cold water while rice is cooking, the temperature of the water will change and disrupt to the cooking process.

Add a good amount of ghee, or fat such as oil to keeps rice grains separate and smooth.

Tips for Fluffy Rice

My mum’s secret for fluffiest rice , she always adds a tablespoon of ghee, pinch of salt and a few drops of lemon juice in our everyday rice preparation. Lemon juice helps in getting whiter rice.

While rice is cooking, do not stir the rice frequently as it can break the rice and will turn into a mushy mess.

Try to use a big spoon that has no sharp edges that can break your rice such as rice paddle spoon , wooden or stainless steel.

Fry nuts for this recipe on a low heat and make sure you don’t burn them to avoid bitter taste in them.

Allow all the rice dishes to sit (covered with a lid) for 5-7 minutes after the rice finished cooking. This procedure called ‘ DUM ‘ which means that letting the rice breathe in its own aroma or liquid to make it more flavourful.

I am sure now that you have these simple but important tips for best and fluffiest ghee rice, you want to make the dish..let’s see how to make ghee rice, it’s variations and methods or ways without further ado.

GHEE RICE VARIATIONS

This extremely delicious and gluten-free Ghee Rice recipe can be twisted with a little bit of touch of other ingredients or suit your needs.

Coconut ghee rice – For a Ghee rice recipe with coconut milk, add grated coconut or coconut milk along with rice.

Vegetable ghee rice – add frozen vegetables such as green peas, carrots, french beans or sweet corn and broccoli.

Dry Fruit and Nuts Ghee Rice – add the double amount of dry fruit and nuts such as cashews, almonds, raisins or dried apricots.

Fresh fruit ghee rice – garnish the ghee rice with fresh fruits with pomegranate arils, fresh mango or pineapple slices.

GHEE RICE PREPARATIONS OR METHODS

Rice is one kind of dish that can be done in different ways and methods yet you have great results.

Ghee rice can be made over the stovetop which is the traditional method, in a rice cooker, Indian pressure cooker or in an Instant Pot which is currently talk of the town .

You can achieve great results, whichever tool you use but keep in mind that the ratio of the water and cooking time can vary.

Another popular method of making ghee rice that is similar to fried rice, where you stir fry cooked rice in desi ghee using spices and nuts. This method is to come to handy and best when you have leftover or unused plain cooked rice .

Just heat ghee in a wok or kadai, fry the spices, green chillies and nuts and add cooked rice. Stir well and garnish it with the freshly chopped coriander. You may fry onion along with the whole spices.

HOW TO PREPARE GHEE RICE IN INSTANT POT?

First clean, wash and soak basmati rice for 20-30 minutes in tap cold water. After draining all the water and leave it aside. Turn on the instant pot and select SAUTE mode. Once the ‘HOT’ display appears on the panel, add ghee. When ghee is hot enough add cashew nuts and quickly fry them without burning. Remove it quickly.

IF YOU ARE USING ONION, Add now and saute until light pink. remove half of the quantity to use later. ( I did not use onions)

Then add whole spices and let it crackle. Now add the slit or chopped green chillies and drained rice, stir the rice for 40-50 seconds.

Pour boiling or hot water, salt and mix well. Cancel the SAUTE mode and close the lid. Pressure cook the rice for 1 minute HIGH PRESSURE, 3 MINUTES NPR then release the steam manually. Open the lid and Carefully mix the rice with the fork, toss the fried cashews and onion and mix the rice. Serve in a serving plate and garnish it with the freshly chopped coriander.

HOW TO COOK THE PERFECT AND FLUFFY GHEE RICE?

By now you know how easy is it to cook perfect ghee rice in your own kitchen.

Go out and get a good quality long grain basmati rice . Place a cup full of rice in a big bowl, wash the rice under the running water until water runs clear, soak the rice in plenty of cold water for 20-30 minutes.

Now get ready for the aroma of homemade desi ghee and whole spices tease your senses !

Stovetop method Heat ghee in a heavy bottom pan or kadai Add cashew nuts, and quickly fry them without burning. You really need be quick or cashews would burn and tastes bitter too, also does not look as appetising. Remove it, add whole spices and allow them to crackle. Add green chillies and drained rice, gently stir with rice paddle spoon for 40-50 seconds. Now, add hot water and salt. Mix once again, and allow the water to come to the first boil, cover the pan or kadai with the lid. Let the rice simmer on low heat until all the water evaporates. Turn off the heat and let the rice sit for 5-7 minutes ( DUM) to absorb all the flavours and liquid. Open the lid, very gently fluff the rice with the fork. Top it up with fried cashews and onions and garnish it with the generous amount of freshly chopped coriander. Serve this aromatic rice along with curry, daal, paratha, raita and salad for a satisfying lunch or dinner.

Other Rice Recipes

1. Coconut milk pulao rice

2. Takeaway style pilau rice

3. Instant pot Mexican rice

4. Burnt garlic and tofu rice

5. Baby potato pulao

6. Carrot and coconut pulao

7. Instant pot cranberry and saffron rice

8. Corn and red kidney beans pulao

9. Instant Pot pineapple Thai fried rice

10. Chickpea pulao rice (Instant Pot)

HAVE YOU MADE OUR GHEE RICE?

Excellent! Glad you liked our recipe, I hope you have taken a quick pics of it. Now share a pics on our social media Facebook, Instagram or Pinterest using a hashtag #jcookingodyssey. We are thrilled to see a recreation of this easy and delicious rice preparation.

Ghee Rice (stovetop and Instant Pot method)

Equipment

• Big bowl
• Heavy bottom pan or kadai with the lid
• Rice paddle spoon
• Fork
• Instant pot

Ingredients

• 1 cup basmati rice
• 2 tablespoon ghee
• 1 tablespoon whole spices cloves, cinnamon, bay leaves
• salt
• 1 green chilli slit or chopped
• 3 tablespoon raw cashews
• 1 small onion thinly sliced – optional
• 2 tablespoon cilantro /coriande

Instructions

• Clean, wash and soak basmati rice in cold water for 20-30 minutes. 1 cup basmati rice
• Drain all the water.
• Turn on the instant pot and select SAUTE mode.
• Once the ‘HOT’ display appears on the panel, add ghee. 2 tablespoon ghee
• When ghee is hot enough add cashew nuts and quickly fry them without burning. Remove it quickly. 3 tablespoon raw cashews
• IF YOU ARE USING ONION, Add now and saute until light pink. remove half of the quantity to use later. ( I did not use onions) 1 small onion
• Then add whole spices and let it crackle. 1 tablespoon whole spices
• Now add the slit or chopped green chillies and drained rice, stir the rice for 40-50 seconds. 1 green chilli
• Pour 1 cup boiling or hot water, salt and mix well. salt
• Cancel the SAUTE mode and close the lid.
• Pressure cook the rice for 1 minute HIGH PRESSURE, 3 MINUTES NPR then release the steam manually.
• Open the lid and Carefully mix the rice with the fork, toss the fried cashews and onion and mix the rice. 2 tablespoon cilantro
• Serve in a serving plate and garnish it with the freshly chopped coriander.

STOVETOP METHOD ABOVE IN THE MAIN POST

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Ghee Rice (stovetop and Instant Pot method)

Equipment

• Big bowl
• Heavy bottom pan or kadai with the lid
• Rice paddle spoon
• Fork
• Instant pot

Ingredients

• 1 cup basmati rice
• 2 tablespoon ghee
• 1 tablespoon whole spices cloves, cinnamon, bay leaves
• salt
• 1 green chilli slit or chopped
• 3 tablespoon raw cashews
• 1 small onion thinly sliced - optional
• 2 tablespoon cilantro /coriande

Instructions

• Clean, wash and soak basmati rice in cold water for 20-30 minutes. 1 cup basmati rice
• Drain all the water.
• Turn on the instant pot and select SAUTE mode.
• Once the ‘HOT’ display appears on the panel, add ghee. 2 tablespoon ghee
• When ghee is hot enough add cashew nuts and quickly fry them without burning. Remove it quickly. 3 tablespoon raw cashews
• IF YOU ARE USING ONION, Add now and saute until light pink. remove half of the quantity to use later. ( I did not use onions) 1 small onion
• Then add whole spices and let it crackle. 1 tablespoon whole spices
• Now add the slit or chopped green chillies and drained rice, stir the rice for 40-50 seconds. 1 green chilli
• Pour 1 cup boiling or hot water, salt and mix well. salt
• Cancel the SAUTE mode and close the lid.
• Pressure cook the rice for 1 minute HIGH PRESSURE, 3 MINUTES NPR then release the steam manually.
• Open the lid and Carefully mix the rice with the fork, toss the fried cashews and onion and mix the rice. 2 tablespoon cilantro
• Serve in a serving plate and garnish it with the freshly chopped coriander.

STOVETOP METHOD ABOVE IN THE MAIN POST

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

This Mango Avocado Salsa with pineapple is fresh, zingy and complements so many dishes. The salsa is so easy and quick to put together. It’s delicious, pretty, customisable and is filled with Indian alphonso mango, pineapple and avocado – and the secret ingredient? Passionfruit.

This mango salsa recipe is made with fresh, healthy ingredients making it a low fat, oil-free recipe.

I love the combination of tropical fruit, creamy avocado, crunchy red onion and tart lime juice. The addition of mango and passionfruit is so wonderful and a bit different to normal tomato salsa.

Ingredients

It’s a tropical salsa, so think of incredible tropical fruit! You can adapt this recipe to your liking. Mango – I have used fresh Alphonso mangoes but you can use any depending on the season. You need mangoes that are firm enough to hold their shape

Pineapple – You can use fresh or tinned pineapple here.

Passionfruit – add the pulp of a passionfruit for a little crunch and an incredible delicious tangy yet sweet flavour.

Avocado – use a ripe but firm avocado. My personal favourite is Hash variety, but you can use whatever available.

Red Onion – adds colour, texture and sweet flavours to the salsa.

Jalapeno – with sweet and tangy flavours, we definitely need to add some a fiery kick to this salsa. Use either fresh or bottled. The spice level between jalapeno varies so check yours before using.

Either chop them up small or keep the jalapeno in slices. I like to keep them as slices so that people can easily spot them and take them out if they wish.

Lime – Juice of a lime is the backbone for this recipe. If you can’t find lime juice, use lemon but do not skip dressing up your salsa without either of these two!

Cilantro/Coriander – aromatic and fresh coriander not only tastes so great but lends texture, colour and flavours and make this salsa so vibrant.

Seasoning – salt and freshly ground pepper to your taste.

Optional

Cucumber (if adding then use English cucumber)

Mango Salsa with Tomatoes – add chopped salad tomatoes or halved cherry tomatoes

Mango Salsa without cilantro – if you cannot find fresh coriander or do not like it, then you can leave it out.

Bulk it up with black beans or quinoa.

How to make Easy Mango Avocado Salsa

This recipe is quick and easy and comes together in a whizz.

Just prep all of the ingredients and toss in a bowl.

Check out my Mango Cheesecake Lassi recipe, If you want to know how to cut a mango into cubes ?

You can either dice up off the ingredients pretty small or keep them chunky. Use a mandoline to speed things up if you plan on making a big batch.

I like to leave the salsa to sit for 5-10 minutes before serving to allow the flavours to mingle.

Serving Suggestions

Serve this tongue tickling salsa as a side dish to any of your favourite Mexican dishes, or as a starter with tortilla chips or just enjoy on it’s own as a healthy snack. If you are hosting a bbq or any party you may serve this salsa in a pineapple bowl.

It goes great with:

Air Fryer Vegetarian Fajitas

Espresso Black Bean Taco

Low-fat Sweet Potato and Black Bean Quesadilla

Serve with a bowl of Black beans or Refried beans and Instant pot Mexican Rice (cilantro and lime)

Add to burrito bowls, grilled meats, grilled vegetables.

Yes you can make mango salsa one day in advance. I prefer making salsa fresh on the day, but if you are planning to make a big batch or have a party then you can definitely make it a day before. You could leave out the avocado until prior to serving. Keep the salsa in a bowl, cover tightly with cling film and store in the refrigerator. Bring out the salsa at least half an hour before serving.

This mango salsa is not spicy despite the addition of jalapeno as we have only added a bit. It is mostly sweet, tart with some creaminess.

I do not recommend freezing this salsa as the fruit and avocado will loose their integrity and become mushy when defrosted.

Other Tropical Fruit Recipes

Thai Pineapple and Coconut Fried Rice

Mango, Passionfruit and Coconut Lassi

Mango Passionfruit Melting Moments

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Mango Avocado Salsa with a secret Ingredient

Ingredients

• 1 cup mango Alphonso – peeled and diced
• ¾ cup pineapple peeled and diced
• 3 passion fruit pulp
• 1 large avocado peeled and diced
• 1 small red onion peeled and diced
• ¼ cup cherry tomato halved
• ¼ cup cucumber
• 2 tablespoon jalapeno roughly chopped
• 3 tablespoon lime juice
• 3 tablespoon coriander freshly chopped
• salt
• black pepper ground

Instructions

• Place everything in a big bowl and mix well.
• Serve.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.