Karnataka · Main course
Ghee Rice
ತುಪ್ಪದ ಅನ್ನ · Thuppada Anna · Neychoru
Ghee rice is a mildly spiced rice dish cooked with ghee, whole spices and fried cashews. Rinse and briefly soak the rice, coat it in the seasoned ghee, then simmer with measured water until tender. Rest the covered pot before fluffing so the grains remain distinct and the garnish stays crisp.
- vegetarian
- gluten-free
Ingredients
- 240 g (approximately 1 1/4 cups)Polished Sona Masoori rice Organic MandyaDry weight before rinsing and soaking.
- 550 ml (2 cups plus 3 tbsp plus 1 tsp)WaterFresh cooking water; additional rinsing and soaking water is discarded.
- 30 g (approximately 2 tbsp)A2 ghee Organic MandyaUse 15 g for the garnish and 15 g for the rice.
- 30 g (approximately 1/4 cup)Cashews Organic MandyaHalved or broken.
- 10 g (approximately 1 tbsp)RaisinsOptional garnish; included in the nutrition estimate.
- 100 g (approximately 2/3 cup, thinly sliced)OnionSlice evenly.
- 1 g (approximately 2.5 cm piece; 1/2 tsp broken pieces)CinnamonWhole spice.
- 0.3 g (2 cloves; approximately 1/8 tsp)ClovesWhole spice.
- 0.5 g (2 pods; approximately 1/4 tsp)Green cardamom podsLightly cracked; retain the seeds inside.
- 0.2 g (1 small leaf; approximately 1/2 tsp crumbled)Bay leafUse whole, not crumbled; volume given for reference.
- 4.5 g (3/4 tsp)SaltFine salt.
Method
Rinse the rice
Rinse the rice in a sieve under running water for about 1 minute, until the runoff is mostly clear.
⏱ 1 minSoak the rice
Soak the rinsed rice in additional room-temperature water for 20 minutes.
⏱ 20 minDrain the rice
Drain the soaked rice thoroughly through a sieve before it goes into the pan.
Fry the garnish
Fry cashews in 15 g ghee in a heavy, lidded saucepan over medium-low heat for 2 minutes, including raisins for the final 20 seconds, until the cashews are pale gold.
⏱ 2 minReserve the garnish
Lift the fried cashews and raisins into a bowl with a slotted spoon, leaving the ghee in the saucepan.
Toast the whole spices
Toast cinnamon, cloves, cardamom and bay leaf in the saucepan with the remaining 15 g ghee over low heat for 30 seconds, until aromatic.
⏱ 30 secSoften the onion
Sauté the sliced onion in the spiced ghee over medium-low heat for 5 minutes, until translucent with lightly golden edges.
⏱ 5 minCoat the rice
Fold the drained rice gently through the onion and ghee over low heat for 1 minute, without breaking the grains.
⏱ 1 minBoil the cooking liquid
Bring the measured 550 ml fresh water and salt to a steady boil in the rice pan over medium-high heat, about 3 minutes.
⏱ 3 minSimmer the rice
Simmer covered over the lowest heat for 15 minutes, until the water is absorbed and a grain is tender without a firm centre.
⏱ 15 minRest the pot
Rest the covered pot off the heat for 10 minutes, without lifting the lid.
⏱ 10 minFinish the rice
Fluff the rested rice gently with a fork, folding the reserved cashews and raisins through just before serving.
Shop the ingredients
Tips
- Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
- Use a heavy saucepan with a close-fitting lid to limit water loss.
- Check a grain before the resting stage; if still firm, add 30 ml (2 tbsp) boiling water and cook covered for another 3 minutes.
- Keep the fried garnish separate until serving so the cashews retain some crunch.
- Leave the cinnamon, cloves, cardamom husks and bay leaf aside while eating.
Serving
Serve warm with a vegetable curry, gutti vankaya kura or plain raita. A simple cucumber salad also suits the mild rice.
Storage
Transfer leftovers to shallow containers and refrigerate within 1 hour; use within 24 hours. Reheat only the portion needed with a little water until steaming hot throughout.
Variations
- Without raisins: omit the 10 g raisins and keep the remaining quantities unchanged.
- Cumin variation: add 2 g (1 tsp) cumin seeds with the whole spices.
Nutrition per serving
| Energy | 347 kcal |
|---|---|
| Protein | 6.0 g |
| Carbohydrates | 54.9 g |
| Fat | 11.3 g |
| Fibre | 1.7 g |
Approximate, calculated from representative raw-ingredient values for one-quarter of the batch, including all ghee, cashews and optional raisins. Cardamom is modelled as approximately 0.3 g edible seeds; bay leaf is excluded. Excludes separately served accompaniments.
Questions people ask
Which rice should I use for Karnataka ghee rice?
This version uses polished Sona Masoori rice, measured before soaking. Choose intact grains and drain them thoroughly after the short soak. Basmati or a small aromatic rice gives a different result and can need a different water amount, so do not assume identical cooking behaviour.
Can I make ghee rice in a pressure cooker?
For the same 240 g soaked, drained rice, start with 450 ml (1 1/2 cups plus 5 tbsp) fresh water after preparing the tempering. Cook for 3 minutes after full pressure, then allow natural release for about 10 minutes. Follow your cooker’s minimum-liquid guidance.
Why has my ghee rice become sticky or mushy?
Excess water, broken grains or vigorous stirring after soaking can make the rice sticky. Measure fresh cooking water separately from the discarded soak water, fold gently and keep the simmer low. Rest the covered pot before fluffing, rather than repeatedly stirring while the grains are cooking.
Can I leave cashews or raisins out of ghee rice?
Both garnishes can be omitted if needed, although the cashew flavour and contrasting texture will be absent. Keep the measured ghee for cooking the rice and begin with the whole-spice stage. Raisins are optional and can be left out without adding another sweet ingredient.
How do I reheat ghee rice without drying it out?
Refrigerate cooked rice promptly in shallow containers and use within 24 hours. Add 15–30 ml water to a portion, cover and heat until steaming throughout. Loosen gently before serving, and reheat only the amount you need rather than repeatedly warming the full stored batch.
Photo: Organic Mandya · © Organic Mandya
