Ghee Rice

Ghee Rice

Ghee Rice


  • Jeerakashala Rice(Waynadan Kaima) 1 Cups
  • Water 2 Cups
  • Lemon Juice 2 Tablespoons
  • Patta(cinnamon) 1 piece
  • Grambu 6 Nos
  • Cardamom 5 Nos
  • Ghee 4 Tablespoons
  • Salt some To Taste
  • Milk 1/4 Cups(optional)
  • Cashewnuts and kismis 4 Tablespoons(to garnish)


Wash and drain the rice properly,no water traces should be there.

Now heat water required to boil the rice,add salt and lemon juice.Make it to boil.

Heat an heavy bottom pan and heat ghee in it.

Saute cashewnuts,kismis,patta,grambu in it.

Now fry the rice in this pan. The color of rice will be changing.This should be done in simmer flame.

The correct cook level is when the rice starts to crackle, you can hear the sound.

Now add the previously made boiling water to the pan.

When it starts to boil then cook it under lid.

If the water starts to evaporating set the rice with thava and cook it under lid for 20 min.

I added some milk at the last this is optional.

Now fry some onions in another pan and spread it on top of it.


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