Ghee Rice Recipe

Rinse the basmati rice: place rice in a fine-mesh sieve or bowl and rinse under cold water, swirling with your hand, until the water runs mostly clear (2–3 rinses). Then soak the rice in cold water for 20–30 minutes. This removes surface starch and helps elongate the grains.

While the rice soaks, peel the onion and slice it thinly. Peel and lightly crush the garlic cloves. Measure out whole spices and salt. If using saffron, steep the threads in the warm milk and set aside.

Heat a heavy-bottomed saucepan over medium heat. Add 2 tablespoons of ghee and let it melt and warm but not smoke.

Add the whole spices (cardamom pods, cloves, cinnamon stick, bay leaf, and peppercorns) to the ghee. Fry gently for 30–45 seconds until fragrant, being careful not to burn them.

Add the sliced onion to the pan. Sauté, stirring occasionally, until the onion is soft and starts to turn golden at the edges, about 6–8 minutes. If the onions begin to brown too quickly, reduce the heat.

Add the crushed garlic and sauté for 30 seconds until aromatic.

Drain the soaked rice well and add it to the pan. Increase heat to medium-high and gently stir the rice into the ghee and aromatics for 1–2 minutes to lightly coat the grains and warm them through. This toasting step enhances flavor and helps keep grains separate.

Add 2.5 cups of water and 1 teaspoon salt to the pan. Stir once to combine. Bring to a gentle boil over medium-high heat.

Once it reaches a rolling simmer, reduce the heat to low, cover the pan with a tight-fitting lid, and cook undisturbed for 12–15 minutes, or until all the water is absorbed and the rice grains are tender but separate. Avoid lifting the lid during this time.

After 12–15 minutes, turn off the heat and let the pot rest, covered, for 8–10 minutes to steam. This final rest ensures even texture and fluffiness.

Meanwhile, if you used saffron, pour the saffron-infused warm milk over the steamed rice during the resting period for color and aroma.

Remove the whole spices (optional) by fishing them out with a spoon or fork, or leave them in for presentation if desired.

Add the remaining 1 tablespoon of ghee over the rice. Fluff the rice gently with a fork, turning from the edges toward the center so as not to mash the grains.

Fold in the chopped cilantro, fried onions, and lemon juice gently to distribute. Taste and adjust salt if needed.

Serve the ghee rice hot as a fragrant side or base for curries, kebabs, or grilled vegetables.