Ghee Rice Recipe

Google+ Pinterest LinkedIn Tumblr +

Mysore Style CookingGhee gives this dish a very creamy taste and helps to cool the taste of very spicy dishes .

  • Yield: 4 Servings


  • 8 oz (250 g) basmati or raw rice
  • 17 fl oz (500 ml) water
  • salt to taste
  • 6 Tbs ghee
  • 1 tsp black mustard seeds
  • 4 bay leaves
  • 4 cloves
  • 1 cinnamon stick, crushed
  • 4 marathi moggu (optional)
  • 4 cardamom pods, crushed, discard husks
  • 2 red chillies, chopped
  • 10 curry leaves
  • 1 pinch asafetida
How to Make It
  1. Wash and drain the rice and set aside.
  2. Prepare the tempering by heating the oil over a low heat in a heavy-bottomed pot or pressure cooker. Add the black mustard seeds, and when they start to splutter add all the rest of the tempering ingredients, and mix well.
  3. Add the water and salt, and when it starts to boil add the basmati or raw rice. Mix well, reduce the heat and cover with the lid. Cook for 15-20 minutes in a heavy-bottomed pot or 5-7 minutes in a pressure cooker.
  4. When it is cooked, transfer to a serving bowl. Serve hot with curries or coconut chutney.

Leave A Reply