Sri Lankan Ghee Rice
A special rice dish, the Sri Lankan Ghee Rice is fragrant, festive and so comforting. Made with ghee, whole spices, and sprinkled with fried nuts, it’s the kind of rice you make when guests come over, or on get togethers or when you want a little something special.
In Sri Lankan Muslim households, ghee rice is a must-have during special lunches, family get-togethers, and festive meals like kidu sapadu—a traditional feast where ghee rice and curries are served in sacks made from banana leaves. It’s one of those dishes that’s perfect for celebration and gathering, and the aroma alone is so irresistible.
I typically use samba rice, but any short-grain rice like ponni works too if that’s what you have. And if you’re into long grain rice, basmati is a great option. The trick is in toasting the spices gently in ghee and letting the rice soak up all those flavors.
Try pairing this with my Sri Lankan Beef Curry, Red Lentil Dhal, tempered potatoes, or fried eggplant curry for a meal for a traditional Sri Lankan spread.
Ingredients and Notes
*Scroll down for the recipe card with a full ingredient list and measurements.
- Samba rice – or Ponni for another short grain, or Basmati for long grain.
- Ghee – use a good quality one for best flavor.
- Onion – sliced thin.
- Garlic – chopped.
- Whole Spices – Cumin seeds, Cinnamon stick, Cardamom pods, Cloves
- Pandan leaves – also called as screwpine leaves these impart a lovely flavor to the dish.
- Curry leaves – optional but It’s a given to use it in all Sri Lankan dishes.
- Cashews – fried in ghee.
- Raisins – also fried for sweetness.
How to Make Sri Lankan Ghee Rice
*Scroll down for the printable recipe card for a full list of ingredients and instructions.
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- Toast the garnishes: In a pot, heat the ghee and lightly fry the cashews and raisins until golden. Remove and set aside.
- Sauté the aromatics: In the same ghee, add cumin seeds, cinnamon, cardamom, cloves, pandan leaves, curry leaves, sliced onions, and chopped garlic. Sauté until the onions are soft.
- Add the rice: Stir in the washed and drained rice. Add salt and water. Let it come to a boil.
- Cook: Cover and cook on medium for about 15 minutes, until the water is absorbed.
- Simmer: Reduce the heat to low and simmer for another 10 minutes until the rice is fully cooked. Fluff and check doneness by mashing a few grains.
- Finish: Top with the fried cashews, raisins, and optional fried onions. Sometimes, it’s also served with a sprinkle of grated carrots and beets for color.
Recipe Tip
- Use good quality ghee – It’s the main flavor base, so don’t skimp.
- Don’t skip the curry leaves and pandan – they add incredible aroma.
- Want it even easier? Yes, you can totally make this in a rice cooker! Just sauté the spices, onions, and garlic in ghee, then add the washed rice, water, and salt. Cook on the regular rice setting until the rice is done. Fluff and top with fried cashews and raisins.
How To Serve Ghee Rice
Ghee rice is perfect with bold, flavorful sides. Serve it with:
- Sri Lankan Beef Curry
- Tempered potatoes
- Dhal curry
- Fried eggplant curry
Or try it with your favorite chicken curry or veg curry. It also makes a great vegetarian meal on its own when paired with a couple of veggie sides.
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Recipe
Fragrant Sri Lankan Ghee Rice
Ingredients
- 2 cups samba rice*
- 4 tbsp ghee
- ½ tsp cumin seeds
- ½ small onion chopped
- 2 cloves garlic minced
- 1 stick cinnamon
- 2 pods cardamom
- 2 cloves
- 1 piece pandan leaf
- 1 sprig curry leaves
- 2 tsp salt
- 4 cups water
To Serve
- ¼ cup cashews
- ¼ cup raisins
- fried onions
Instructions
- Wash and drain the rice: Rinse the rice in cold water 2-3 times until the water runs clear. Drain and set aside.
- Toast the garnishes: In a pot, heat the ghee and lightly fry the cashews and raisins until golden. Remove and set aside.
- Sauté the aromatics: In the same ghee, add cumin seeds, cinnamon, cardamom, cloves, pandan leaves, curry leaves, sliced onions, and chopped garlic. Sauté until the onions are soft.
- Add the rice: Stir in the washed and drained rice. Add salt and water. Let it come to a boil.
- Cook: Cover and cook on medium heat for about 15 minutes, until the water is absorbed.
- Simmer: Reduce the heat to low and simmer for another 10 minutes until the rice is fully cooked. Fluff gently with a fork and check doneness by mashing a few grains.
- Serve: Top with the fried cashews, raisins, and optional fried onions. You can also sprinkle grated carrots and beets on top for extra color and texture.
Notes
- Any short grain variety similar to Samba, like Ponni will work.
- For long grain varieties like Basmati, you might want to use about 1/4 cup less water.
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Nutrition
