This restaurant-style, easy ghee recipe is a keeper! Learn how to dish up this aromatic south Indian dish in under 30 minutes using an Instant Pot or over the stovetop.
Add rice to a colander. Wash the rice by gently rubbing them with your fingers to dislodge any dirt and starch.
Transfer the rice to a medium saucepan and soak it in 3 cups water for 30 minutes.
Instant Pot cooking:
Drain the rice and set aside.
Select Sauté and set the time to 30 minutes. Set the temperature to medium. When the display reads "Hot", add 2 tablespoons of ghee.
Once the ghee is hot, add the onions and fry them till the edges start browning. Add cashews and raisins to the fried onions.
Fry till the cashews turn golden brown and the raisins start to plump up.
Use a slotted spoon and transfer the onions along with raisins and cashews to a plate.
Add 2 tablespoons of ghee to the inner pot. When it heats up, add green chilies and the whole spices - cinnamon stick, bay leaves, cloves, green cardamom, and star anise seed.
Fry the spices for about 10-15 seconds, and then add rice. Saute the rice for about 1-2 minutes before adding salt, sugar, fennel seeds (if using)
Add 1.25 cups of water and mix well.
Press the “Warm / Cancel” button and then select “Pressure Cook.” or "Manual" depending on your model.
Adjust the time to 3 minutes and set the pressure selection at low. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.
Once the cooking cycle completes, the Instant Pot will switch to the Warm cycle. Wait for 10 minutes and then carefully release pressure. Open the lid and let the steam escape.
Resting the rice
Cover the Instant Pot and let the rice rest undisturbed for 5 minutes. Fluff the rice gently with a fork.
Sprinkle chopped cilantro and top with cashews, fried onions and raisins.
Serve hot with veg korma or a curry of your choice.
Notes
Stovetop cooking:
Drain the rice and set it aside.
Place a wok/kadhai over medium heat and add 2 tablespoons of ghee.
Once the ghee is hot, add cashews and fry them till they are golden brown. Add raisins and fry them till they plump up.
Use a slotted spoon and transfer the raisins and cashews to a plate.
Add two more tablespoons of oil to the wok/kadhai. Once the ghee heats up, add the onions and fry till it turns golden brown. Use a slotted spoon and transfer the fried onions to the same plate.
Add green chilies and the whole spices - cinnamon stick, bay leaves, cloves, green cardamom, and star anise seed.
Fry the spices for about 10-15 seconds, then add rice.
Saute the rice for about 1-2 minutes before adding salt, sugar, and 2 cups water.
In approximately 6-8 minutes, the water will start to boil and evaporate from the surface. When craters appear, cover the saucepan with a tight-fitting lid and turn down the heat to the lowest setting and cook for another 5 minutes and turn off the heat.
Open the lid and let the steam escape.
Resting the rice: Cover the saucepan and let the rice rest undisturbed for 5 minutes – this allows the steam coming out of the rice to redistribute and allows all the layers of the rice to cook evenly.
Wait for 5 minutes, and then fluff the rice gently with a fork.
Sprinkle chopped coriander leaves and top with cashews, fried onions, and raisins. Serve immediately.