Instant Pot Ghee Rice is a simple and delicious one-pot rice made using desi ghee (clarified butter) and whole spices like cinnamon, cardamom, cloves.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian, South Indian

Ingredients

  • 2-3 tablespoons ghee
  • 12-15 cashews
  • 10-15 raisins
  • 2 small onion (thinly sliced)
  • 2-3 green chilies (slit lengthwise)
  • 1/2 inch ginger (grated)
  • 1 cup basmati rice
  • 1.5 cups water
  • salt (to taste)

Whole Spices

  • 2 bay leaf
  • 2 cinnamon sticks
  • 3 cloves
  • 2 cardamom
  • 1 small mace (optional)
  • 1 star anise (optional)

Method

Instant Pot Method:

  1. Press SAUTE on Instant Pot. Heat ghee, add cashews and fry till they are light golden in color. Then add raisins and fry till they plump up. Then remove them to a plate and set them aside. They will be used for garnishing.
  2. Then add in the whole spices like bay leaf, cinnamon, cloves, cardamom, mace and star anise. Saute for a few secs or till aromatic.
  3. Add sliced onion, green chilies, and grated ginger, and saute until translucent-stir regularly.
  4. Then add rinsed basmati rice, water, and salt. Give a quick stir.
  5. Close the lid securely, and turn the vent to " SEALING ". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes. When the instant pot beeps, do a Quick Pressure Release (QR) before removing the lid.
  6. Garnish with roasted cashew nuts, and raisins and gently fluff up the ghee rice with a fork or laddle.
  7. Instant pot restaurant style ghee rice is ready to serve.

Indian Pressure Cooker Method

  1. Heat ghee in a pressure cooker on medium heat, add cashews, and fry till they are light golden in color. Then add raisins and fry till they plump up. Then remove them to a plate and set them aside. They will be used for garnishing.
  2. Then add in the whole spices like bay leaf, cinnamon, cloves, cardamom, mace and star anise. Saute for a few seconds or till aromatic.
  3. Add sliced onion, green chilies, and grated ginger, and saute until translucent-stir regularly.
  4. Then add rinsed basmati rice, water, and salt. Give a quick stir.
  5. Close the lid of the cooker, Pressure cook for 1 whistle on medium heat and let the pressure release naturally.
  6. Garnish with roasted cashew nuts, and raisins and gently fluff up the ghee rice with a fork or laddle.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.