ghee rice pulao
Main Course, Pulao

Ghee Rice Pulao Recipe

Ghee Rice is a delicious and rich dish, which is one of the famous dishes of Kerala. You can cook it anytime on any special occasion or even generally at home.


You can cook and serve it on the days of festivals. As the name suggests, a fairly ample amount of ghee is used in it, due to which its taste is much better.

This rice can also be served with vegetable kurma or papad in the dinner.

Cashew and raisins are very important ingredients for this dish. However, if you want, you can add any dry fruit of your choice. If you do not like dry fruits then you can make it without dry fruits also.

So let’s know the secret of making delicious Ghee Rice Pulao.

Ghee Rice Recipe

5 from 1 vote
Recipe by Jyoti Jha Course: Main Course, PulaoCuisine: IndianDifficulty: Easy
Cook Mode

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Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

It is better to make casserole in ghee than to eat it by pouring ghee over it, it also tastes good and it is considered beneficial for health, so let’s know how to make it.

Ingredients

  • Basmati Rice – 1 cup

  • Ghee – 4 tsp

  • Cinnamon piece – 1 inch piece

  • long – 4

  • Kalonji – 3 – 4

  • Fennel – 1 tsp

  • Bay leaves – 2

  • Salt – 1 tsp

  • Onion – 1 (thinly sliced)

  • Cashew – 8 – 10

  • Raisins – 8

  • Chakri Phool – 2

Directions

  • First of all, wash the rice and put water in a bowl, soak the rice for at least 15 to 20 minutes and leave it on the side.
  • Now, put ghee in a pan and heat it, add cashews and fry them for 30 seconds or until the colour of cashews becomes light brown. When the colour of cashews becomes light brown, then we will take them out in a plate.
  • Now put raisins in the remaining ghee of the same pan and fry them, we will fry the raisins till they become slightly bigger in size. When it swells a little, we will take it out and keep it in a plate.
  • Now in the remaining ghee of the same pan, add bay leaves, cloves, black pepper, cinnamon pieces, chakri flowers and fennel and fry all the things lightly, when the aroma starts coming from them, then we will add onion slices to it and make it brown in colour.
  • When the colour of the onion becomes golden, then we will take out a little for garnishing. Now take out the rice from the water and put the rice in it.
  • Now we will add some water according to the amount of rice we have taken, I have taken 1 cup of rice, I will add 2 cups of water to it.
  • Now add cashew and raisins and a little salt and let it come to boil.
  • As soon as the rice comes to a boil, we will close the lid and cook the rice well.
  • If you are making rice in a cooker, then as soon as it comes to a boil, put 1 or 2 whistles on high flame and turn off the gas.
  • Then let the pressure cooker cool down, turn off the gas and take it out in a plate and garnish it with coriander leaves, cashews, raisins and onions and serve.

Notes

  • One thing to keep in mind while frying onions is to keep the flame of the gas low or medium and fry the onions while stirring, otherwise some leave will turn golden and some onions will remain raw.
  • Whenever we make pulao, wash the rice half an hour before and keep it to soak in water.

Did you make this recipe?

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