Ghee Rice is a simple and flavorful rice dish that works beautifully for special occasions. I served it with Nilgiri Chicken Korma, but it pairs equally well with almost any chicken, mutton, or vegetable gravy.
If you have guests arriving at short notice, this is an easy recipe that comes together quickly but still feels special enough for a festive meal.
My ghee rice turned slightly brown because I used powdered cinnamon. When whole cinnamon is used, the rice usually stays much lighter in color.
Adding ghee is optional. It gives the rice extra richness and aroma, but the dish still tastes delicious without it. Fresh mint leaves also add a wonderful fragrance.
Ghee Rice / Coconut Milk Rice
Recipe Details
Rice
South Indian
Sashi
25 minutes
3
Ingredients
- Basmati rice – 1 1/2 cups
- Oil – 2 tsp
- Bay leaves – 2
- Cinnamon – 2 pieces
- Cloves – 3
- Cardamom – 2 pods
- Onion – 1 medium, chopped
- Green chilies – 3, slit
- Ginger-garlic paste – 2 tbsp
- Mint leaves – 1/2 cup
- Coriander leaves – about 8 sprigs, chopped
- Water – 1 cup
- Coconut milk – 1 1/2 cups
- Salt – to taste
- Ghee – 2 tbsp (optional)
Preparation
- Chop the onion and coriander leaves.
- Separate the mint leaves from the stems and wash them well.
- Slit the green chilies lengthwise.
- Soak the basmati rice for 10 minutes. Do not soak it for much longer, as the grains may become too soft.
- Wash the soaked rice thoroughly and drain the water completely.
- If using ready-made coconut milk, measure 1 1/2 cups and keep it ready.
- If preparing fresh coconut milk, grind fresh coconut with 1 cup of water and strain it. Grind the coconut again with 1/2 cup water and strain. Combine both extracts to make approximately 1 1/2 cups coconut milk.
Cooking Instructions
- Heat the oil in a pressure cooker over medium heat.
- Add the bay leaves, cinnamon, cloves, and cardamom.
- Immediately add the chopped onion and slit green chilies. Sauté until the onion becomes soft and translucent.
- Add the ginger-garlic paste and fry over medium heat for about 5 minutes, or until the raw aroma disappears. Stir frequently to prevent it from sticking or burning.
- Add the mint leaves and chopped coriander leaves. Sauté for about 10 seconds.
- Add 1 cup water and 1 1/2 cups coconut milk.
- Add salt and bring the mixture to a gentle boil.
- Add the drained basmati rice and mix gently. Taste the liquid and adjust the salt if needed.
- Add the ghee at this stage, if using.
- Cook uncovered until most of the liquid is absorbed by the rice.
- Close the pressure cooker with the weight on and cook on the lowest heat setting for about 20 minutes.
- Turn off the heat and allow the pressure to settle before opening the cooker. Gently fluff the rice before serving.
Tips
Fresh Ginger-Garlic Paste: Freshly prepared ginger-garlic paste gives the rice a wonderful aroma.
Coconut Milk: Fresh coconut milk gives the rice a fresher and richer flavor, but ready-made coconut milk works well when you are short on time.
Ghee: Ghee is optional. You can skip it for a lighter version without significantly affecting the overall flavor.
Mint Leaves: Fresh mint adds a lovely aroma and complements the coconut milk beautifully.
Rice Color: Using whole cinnamon instead of powdered cinnamon helps keep the finished rice lighter in color.
Serving Suggestion
Serve Ghee Rice hot with Nilgiri Chicken Korma or any chicken, mutton, paneer, or vegetable gravy.
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