Rice Recipe

Rinse and soak rice

Measure 1.5 cups basmati rice into a bowl. Rinse under cold running water, gently swishing with your hand, until the water runs nearly clear (2–3 rinses). Cover with fresh cold water and soak for 20–30 minutes. Drain thoroughly in a fine-mesh sieve and set aside.

Warm the ghee and whole spices

In a medium saucepan with a tight-fitting lid, warm 3 tablespoons ghee over medium heat until shimmering. Add the cardamom pods, cloves, bay leaf, peppercorns, and cinnamon stick (if using). Fry for 30–45 seconds, stirring, until fragrant — be careful not to burn the spices.

Optional: lightly sauté onion and nuts

If using onion, add the thinly sliced 1/4 cup onion to the ghee and spices. Sauté 2–3 minutes until translucent and lightly golden. If using nuts, add 2 tablespoons toasted cashews or almonds and fry for 30 seconds to toast and coat them in ghee. This step adds texture and extra richness but can be skipped for plain ghee rice.

Toast rice briefly

Add the drained rice to the saucepan and stir gently to coat each grain with ghee and spices. Toast the rice 1–2 minutes over medium heat, stirring carefully, until the edges of the grains become slightly translucent and smell nutty.

Add water and salt

Pour in 2 1/4 cups water and add 1 teaspoon salt. Stir once to distribute and bring the mixture to a gentle boil over medium-high heat.

Simmer gently

Once boiling, reduce heat to low so the surface is barely simmering. Cover tightly with the lid and cook undisturbed for 12–14 minutes, or until the water is absorbed and rice is tender. Avoid lifting the lid during cooking.

Rest and finish (fold with ghee)

Remove the saucepan from heat and keep covered. Let the rice rest 8–10 minutes to steam and finish cooking. After resting, remove the lid and use a fork or wide spatula to gently fluff and fold the rice — make slow lifting motions to separate grains. At this stage, spoon an additional 1/2 tablespoon ghee over the top (optional) and gently fold it through two or three times to give the rice a creamy, glossy finish and distribute the buttery aroma.

Garnish and serve

Discard the larger whole spice shells (cardamom pods, bay leaf, cinnamon stick) if you prefer. Transfer rice to a serving bowl or plate. Sprinkle with the chopped fresh cilantro or mint if using and additional toasted nuts. Serve hot alongside curries, grilled vegetables, or as a comforting side dish.