Saturday, 4 May 2013

Fragrant Ghee Rice

fragrant ghee rice
For today's lunch instead of the plain, old, boring white rice, I thought of making some ghee rice instead.

First start by rinsing the rice and soaking it for 15-30 minutes. Basmathi rice works best for this recipe, but I didn't have any left, so I used Ponni rice instead and it turned out well.

Then go on to make a paste of the onion which is going to be used. And also prepare a ginger garlic paste if you do not have any in hand.

Prepare other ingredients for the ghee rice.

L-R: screwpine leaves, red chilli, cinnamon stick, star anise, cloves and cardamom
Heat some ghee in a pan. Fry cinnamon stick, star anise, cloves and cardamom till fragrant.

Then add chilli, onion paste and ginger garlic paste. Add knotted screwpine leaves/pandan leaves. Continue frying till fragrant.

Drain the soaked rice and add to the pan and fry for about a minute.

Remove it from the heat and transfer all the fried ingredients into a rice cooker. Add water and evaporated milk and cook as usual. 


3 cups rice
4 tbsp ghee
1 cinnamon stick (broken onto pieces)
2 star anise
5 cloves
10 cardamom
3 onions (1 spanish onion and 2 red onion)
1 tbsp ginger garlic past
1 red chilli, deseeded and cut into thin strips
2 screwpine leaves/pandan leaves, knotted
3 3/4 cups water
1/2 cup evaporated milk
Salt to taste

1) Rinse the rice and soak it for 15-30 minutes.
2) Make a paste of the onions.
3) Halve the red chilli, deseed and cut into thin strips.
4) Rinse 2 screwpine leaves and knot them.
5) Heat a pant and melt the ghee.
4) Add cinnamon, star anise, cloves and cardamom and fry for 1 minute.
5) Add chilli, onion paste and ginger garlic paste and fry till fragrant.
6) Add the knotted screwpine leaves and fry for a minute.
7) Drain the soaked rice and add it to the pan. Fry for about 45 seconds. 
8) Transfer all the content of the pan into a rice cooker.
9) Add water, evaporated milk and salt to taste and cook as usual.
10) Once cooked, fluff up the rice using a fork and serve.

1) Make sure soak you the rice for at least 15 minutes to ensure fluffy ghee rice.
2) If you can't get screwpine leaves, you can substitute it with bay leaves or you can omit it.
3) If you are cooking the rice on the stove, cook until the rice has absorbed all the liquid.
4) This recipe serves 5-6.


  1. Delicious...Very well explained with the help of pics...