Golden, fragrant and delicately spiced, this take on fried rice is a celebration of one of India’s most treasured culinary ingredients: ghee. With origins in South India, this vegetarian favourite combines basmati rice, warming spices and aromatic toppings to create a dish that feels both indulgent and deeply comforting.
For generations, ghee has been a cornerstone of Indian cooking, valued not only for the rich, buttery flavour it brings to recipes but also for its role in traditional wellness practices. Today, Australians are rediscovering the appeal of pure ghee as they embrace more traditional cooking methods and simple, ingredient-led foods.
While ghee is prized for the richness it adds to recipes, it also has a long history of health benefits in traditional diets.
Traditionally, ghee has been regarded as a nourishing food that supports digestion, vitality and overall wellbeing. It is also valued as a carrier for herbal preparations, helping deliver active ingredients throughout the body.
Unlike many processed cooking fats, pure ghee contains just one ingredient and has a high smoke point of approximately 250°C, making it a versatile choice for everyday cooking. It is also a source of butyrate, a short-chain fatty acid that supports gut health by helping nourish the cells lining the colon and maintain gut-barrier integrity.
While modern research continues to explore the potential benefits of ghee, its longstanding place in Ayurvedic traditions and South Asian cuisine remains a testament to its cultural and culinary importance.
INGREDIENTS
Ghee Rice
- 2 onions, finely chopped
- 1/2 teaspoon cumin seeds
- 1 large garlic clove, chopped
- 3 tablespoons Sharma’s Kitchen Pure Desi Ghee
- 2 cups water
- 1 teaspoon lemon juice
- 4 green chillies
- 1/2 teaspoon nutmeg powder
- 1 piece ginger, chopped
- 1 cup basmati rice
- Salt, to taste
- 5 cloves
For Garnishing
- 1/4 cup fried cashew nuts
- 1/4 cup fried onions
INSTRUCTIONS
- Soak and cook the rice: Wash and soak the basmati rice for 2-3 hours, then drain the excess water. Cook the rice, drain and set aside.
- Fry the onions and add spices: Finely chop the onions and fry them in Sharma’s Kitchen Pure Desi Ghee with ginger, garlic, cloves, green chillies and nutmeg powder until fragrant. Add the cooked rice and gently fry with the spices for a few minutes. Add two cups of water and cook for 20 minutes until the rice is tender and flavours have combined.
- Garnish and serve: Season with salt and lemon juice. Garnish with fried cashew nuts and fried onions, then serve hot with raita or your favourite curry.
