Saturday, July 4, 2015


Ghee Rice in Pressure Cooker

Ghee is widely used in Indian cuisine. All over India, rice is sometimes traditionally prepared or served with ghee. 

Prep Time           Cook Time          Ready in       Serves                       

15 min+soaking                 15 min                  30min          6-7
  • Jeerekashala rice-4cup
  • Chopped onion-1
  • Water-6 cups
  • Salt –as required
  • Cloves-4-5
  • Cardomam-4-5
  • Cinnamon-2-3
  • Bay leaves-1
  • Star anise-1
  • Ghee-2tbsp

For garnishing
  • Fried onion (golden color)-1 cup
  • Fried raisins –few
  • Fried nuts-few


Wash rice well in water at least two times. Then soak the washed rice in water for 5 to 7 minutes. Soaking is not really necessary but soaking makes the rice softer and gets cooked soon.

Meanwhile slice onions finely and set aside. 

Take a cooker and add ghee and after it heats up add all the spices; star anise, cinnamon stick, cloves, cardamom pods, and saute for a few seconds, be careful not to burn them. 

Then add the sliced onions, salt and saute well until it turns translucent.

Now drain the water from the soaked rice and add the rice (only rice, discard water) to the cooker, then saute well for 2 minutes on low flame.

 Now add 6 cups of water and close the lid (for 1 cup of rice add 1 1/2 cups of water and stir well. (If you want grainy rice add 5 3/4 cups of water instead of 6 cups of water, that will do).
 Then check for salt.

Close the cooker with its lid and switch the flame to high mode. Then when the pressure/steam oozes out of the nozzle, place the regulator or weight on the nozzle and switch the flame to low mode. 
Cook for perfectly 10 minutes and switch off the flame. Do not open until the pressure drops. Once the pressure drops open the lid.

Garnish with fried onion, nuts  and raisins.Serve hot!!

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