Ghee rice is a delicious and aromatic Indian rice dish that is flavored with ghee (clarified butter) and various spices. It’s a popular dish in both South Indian and North Indian cuisines and is often served on special occasions or as part of festive meals. The dish is known for its rich and indulgent flavors.
Ghee rice, known as “Neychoru” in Malayalam and “Ghee Bhat” in Hindi, holds a special place in South Asian cuisine, particularly in India. Originating from the culinary traditions of Kerala and Karnataka, ghee rice is a staple that combines the rich, nutty flavor of ghee with aromatic basmati rice, creating a simple yet luxurious dish.
Ghee rice is more than just comfort food; it’s often reserved for special occasions and festive meals. It’s commonly served during weddings, religious festivals, and family gatherings in South India. Its mild flavor makes it a versatile accompaniment to a variety of curries, both vegetarian and non-vegetarian.
In different regions, ghee rice has slight variations. For instance, in Karnataka, it might include coconut milk for added richness, while in Kerala, it’s often paired with a spicy Malabar chicken curry. Some households also add vegetables like peas or carrots for extra color and nutrition.
Ingredients
- Rice: The most commonly used rice for ghee rice is basmati, known for its long grains and aromatic properties. Some regions might use local varieties, but basmati remains the favorite for its fragrance and texture.
- Ghee: Clarified butter, or ghee, is the star ingredient. It imparts a rich, nutty flavor and a distinctive aroma that sets ghee rice apart from other rice dishes.
- Spices: Whole spices like cinnamon, cloves, cardamom, and bay leaves are essential. They infuse the rice with a warm, aromatic flavor.
- Nuts and Raisins: Cashews and raisins are often added for texture and a hint of sweetness.
- Aromatics: Onions, green chilies, garlic, and ginger add depth and complexity to the dish.
- Herbs: Fresh coriander and mint leaves are often used as garnishes to add freshness and color.
Specific Ingredient List:
- Basmati Rice or Jeerakasala Rice – 1 cup
- Cinnamon – 2 small pieces
- Cardamom – 2
- Cloves – 3
- Fennel seeds – 1/4 teaspoon
- Salt – as per taste
- Cashew nuts – 8
- Raisins – 15
- Ghee – 2 teaspoons
Nutritional Profile
Ghee rice, while rich and flavorful, is also calorically dense due to the ghee. However, ghee has been traditionally valued for its health benefits when consumed in moderation. It’s believed to aid digestion, improve immunity, and provide essential fatty acids. The dish is also gluten-free, making it suitable for those with gluten sensitivities.
Method of Preparation
- Take a pressure cooker and add 1 teaspoon of oil and ghee.
- Add all the spices.
- Add 1 chopped onion and sauté well.
- Add basmati rice (washed and soaked for 20 minutes, then drained).
- Sauté the rice for 2 minutes.
- Add 1.5 to 2 cups of water and a little salt.
- Close the lid of the pressure cooker and wait for 1 steam whistle.
- Take a pan and add 1 teaspoon of ghee and oil.
- Roast cashews, raisins, and the remaining 2 chopped onions.
- Add a portion of the roasted cashews, raisins, and onion to the rice once it is cooked.
- Transfer the rice to a serving bowl.
- Additional ghee can be added to the boiled rice if needed.
- Use the remaining roasted cashews, raisins, and onion to garnish the rice.
- Garnish with fresh coriander leaves.
Ghee rice is a testament to the simplicity and elegance of South Asian cuisine. With its aromatic spices, rich ghee, and fluffy basmati rice, it encapsulates the essence of Indian culinary traditions. Whether served on a festive table or enjoyed as a comforting meal at home, ghee rice continues to be a beloved dish, celebrated for its taste, texture, and cultural significance.
