Ghee Rice

Ghee rice is a delicious and flavorful South Indian rice dish made with fragrant rice, ghee, and whole spices. It is typically served with hot curries and raita. It is a vegetarian recipe that is also well-known as Neychoru in South India.
The ingredients for this recipe for ghee rice are extremely simple. It has a wonderful, rich, subtle flavor. It pairs well as a side dish with both Indian and Continental meals because of its delicate spice mix.

*Images for representation purposes only.

Ingredients for Ghee Rice
(4 Servings)

  • Onion: 2
  • Cumin seeds: 1/2 Teaspoon
  • Garlic: 1 Large
  • Sharma's Kitchen Pure Desi Ghee: 3 Tablespoon
  • Water: 2 Cup
  • Lemon juice: 1 Teaspoon
  • Green chili: 4
  • Nutmeg powder: 1/2 teaspoon
  • Ginger: 1 piece
  • Basmati rice: 1 cup
  • salt as required
  • Clove: 5

For Garnishing

  • Fried cashew nuts- 1/4 Cup
  • Fried Onions: 1/4 Cup

How to make Ghee Rice

Step 1: Soak and cook rice

Wash and soak the rice for 2-3 hours, then drain the excess water. Cook the rice, drain the water and set aside.

Step 2: Fry onions. Add Spices

Now, chop the onions into small pieces and fry them in Sharma’s Kitchen Pure Desi Ghee with ginger, garlic, cloves, chilies, and nutmeg. Fry the rice for a few minutes with the spices before adding two cups of water. Cook for 20 minutes.

Step 3: Garnish and serve

Add salt and lemon. Garnish with fried cashew nuts and fried onions. Serve with raita or hot curries.


If it’s pure, you can be sure

  • Shelf-stable Due to its low moisture content and lack of dairy, ghee won’t turn rancid at room temperature like butter and retains its original flavor and freshness for up to a year without refrigeration.
  • High Smoke Point Ghee’s smoke point – the temperature at which the oil begins to smoke and generate toxic fumes and harmful free radicals – is nearly 500°F, which is higher than most cooking oils and much higher than ordinary butter’s smoke point of 350°F.
  • Stimulates the digestive system Ghee stimulates the secretion of stomach acids to aid in digestion, while other fats and oils, can slow down the body’s digestive process and sit heavy in the stomach.
  • Suitable for the dairy intolerant Ghee is produced when butter is clarified, meaning all but trace amounts of lactose and casein are removed. Though tiny amounts of lactose or casein can remain, they exist at a level low enough not to cause concern for a Paleo dieter or those with Lactose or casein intolerance.


Try one of many delicious recipes using Sharma’s Kitchen Pure Ghee



Multiple Gold & Silver winner at both DIAA and Sydney Royal Awards

    Quick enquiry

    back to top