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Ghee Rice is a flavorful Indian rice dish with aromatic spices and a distinct regional character. This vegetarian preparation is a versatile family side dish that pairs well with curries and raita.
Rinse the basmati rice under cold water until the water runs clear. Soak in water for 20 minutes, then drain thoroughly.
Heat 2 tbsp ghee in a medium saucepan over medium-low heat. Add cinnamon stick, cloves, cardamom, and bay leaf. Sauté the spices gently for 1 minute until aromatic, stirring to avoid burning.
Add sliced onions to the pan and cook on medium heat for 3–4 minutes, stirring often, until golden brown but not crisp.
Stir in the soaked, drained rice and gently toast with the onions and spices for 2 minutes, making sure rice grains are coated evenly in ghee.
Pour in 2 cups water and add salt. Bring to a boil on medium-high heat, then reduce to very low, cover tightly, and simmer for 15 minutes until the water is absorbed and rice is tender.
While the rice steams, heat the remaining 1 tbsp ghee in a small skillet over low heat. Fry cashew nuts until lightly golden, then stir in raisins for 20 seconds until plumped. Remove from heat.
Turn off the heat and let the rice sit covered for 5 more minutes. Fluff gently with a fork. Top with the fried cashews and raisins before serving.
