Ghee Rice Recipe

Rice is a staple food in Sri Lanka and there are various recipes which either calls for direct use of rice or in its other form of rice flour. However, among all rice recipes, Ghee rice is one of the best recipes due to its simple preparation and heavenly incomparable taste.


  • 2 C Jeera Rice /Basmati Rice
  • 2 – 3 Tbsp Ghee
  • 1/2 Tsp Cumin
  • 1 Tsp Fennel Optional
  • 4 – 5 Green Cardamom
  • 4- 6 Cloves
  • 2 Inch Cinnamon Stick
  • 1 – 2 Bay Leaf
  • 2 Inch Fresh Ginger
  • 4 – 6 Cloves Garlic
  • 1/2 C Onions Sliced thin.
  • 1 Tsp Black Pepper Optional
  • 3 3/4 C Warm Water
  • 1/2 Tsp Salt To taste
  • 2 Tbsp Cashew Nuts


  • Wash and soak the rice in plenty of water for 30 minutes. Drain.
  • Slice the onions, crush or thinly slice the ginger and garlic.
  • Heat a thick bottomed pan or pressure cooker and add 2 tbsp ghee to it. If not frying the garnishes skip to next step. When the ghee has become hot, add the cashew nuts and fry till brown. Drain from the ghee and reserve. Add the thinly sliced onions for garnish and fry till golden brown. Drain and keep it aside as well.
  • If needed, add 1 more tbsp of ghee to the pan. Add the whole spices and saute till their aroma fill the air. Add sliced onions, ginger and garlic. Saute till the onions become translucent. Add the drained rice and fry for few minutes till the grains begins to look dry. Add warm water (see notes) and salt. Close the lid and cook till done.
  • Cool in the pan for 20 minutes, transfer to a serving plate or banana leaf.

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