Vegetarian Fried Rice Recipe

Ghee rice is a classic and super aromatic meal made with rice, ghee, whole spices, onions, cashews and raisins. It cooks up in a single pot, is kids’ approved and the perfect side dish that goes with pretty much anything. Forget about the plain rice and make this ghee rice for a quick meal anytime either in a regular pot, traditional cooker or instant pot. I have the instructions for all of these methods.

About ghee rice
Ghee rice is a popular South Indian rice dish where rice is sautéed and cooked with ghee & whole spices. Later it is garnished with caramelized onions, crunchy ghee fried cashews and raisins. Ghee, a traditional Indian cooking fat is the star of this dish that imparts a nutty aroma and delicious taste.

Apart from being a staple in many South Indian households, this is popular on the restaurant menus, wedding and party menus as well. Ghee rice is usually served with a gravy or curry like vegetable kurma, chicken curry, egg curry and sometimes even with special lentil dish.

There are a few different ways ghee rice is made. In this post I share 2 easy ways to make. The first method is a one pot dish and can be made in a traditional cooker, pot or instant pot. The second method is made with precooked rice where it is tempered with spices and curry leaves.

I can’t justify that one method is better than the other but in fact it is more of what you want to make – a pot meal or use up your precooked rice. But both ways, Ghee rice turns out super delicious!! I am sure you will make this time and again if you ignore the calories in the dish.

You can make ghee rice following the second method for a quick fuss-free meal for your kids. This was my mom’s favorite way to make ghee rice for us.

2. Add 1½ tablespoon ghee to a cooker or a pot. Next add 14 cashews and fry till lightly golden. Also add 14 raisins. When they turn plump, remove to a plate and keep them aside. We need them for garnishing.

3. Transfer 1 medium thinly sliced onion to the same pan, fry them evenly stirring often until golden or light brown. Remove them to the same plate and keep aside. We need them for garnishing as they add flavor to the rice.

8. If cooking in a pot, bring the water to a boil and then regulate the flame to low. Cook covered until the rice is fully cooked. Turn off the heat when done and leave the pot covered for 10 to 15 mins. The heat in the pot will make the rice fluffy.

8. If cooking in a pot, bring the water to a boil and then regulate the flame to low. Cook covered until the rice is fully cooked. Turn off the heat when done and leave the pot covered for 10 to 15 mins. The heat in the pot will make the rice fluffy.

If making ghee rice in a pressure cooker, Cook for 1 whistle on a medium high flame.

Pan fried ghee rice (recipe 2)

This is more like a fried rice, needs only pepper powder and no other spice is used. This makes a good lunch box dish for kids but without egg. I wonder if eggs keep good for so long in kids lunch box.

This can be made without egg or you can even use some of your favorite veggies like carrot, peas, capsicum and beans. I have grown up eating this more often during winters.

Pepper and curry leaves fried in ghee emits a great aroma & taste.

Most times I end up making this for my lunch. We don’t mind having it without any raita or gravy and just love to have it with grated carrot, sliced onions or cucumbers.

1. Cook rice and cool it completely.
2. Heat a pan with ghee, fry cashews and raisins, set these aside to a plate
3. Add garlic, curry leaves, green chili and egg. fry till the leaves turn crisp
4. Next add coarsely crushed pepper powder and salt, saute
5. Add rice to the pan and mix well. fry for 2 minutes on high
6. Garnish with cashews and raisins just before serving.

Palak rice pulao is Indian style spinach rice made with basmati rice, fresh spinach, spices and herbs. This iron-rich dish is super quick and easy to make for a quick meal. Mildly spiced yet tastes delicious and uses nothing but pantry staples. It’s a meal in itself and you won’t need any sides. But you may serve it with a raita, kachumber or a vegetable salad to perk up the nutrition of your meal.

About Palak Rice
Palak rice also known as Spinach rice is an Indian dish where cooked rice is mixed with sautéed and spiced spinach and herbs. It is made in numerous ways and this palak rice is a family favorite and is made time and again. It goes well in the office and school boxes too.

In this post I share 2 ways to make this green wholesome goodness. Both the methods use the same ingredients. The first recipe is to puree spinach and saute with spices to flavour it. Then mix it with precooked rice. You are done with it and ready to serve. To make it a complete meal, serve it with chaas, salad and papad.

I prefer this method since palak is sauteed only for few mins retaining most of the nutrients. It is not over cooked as it happens with pressure cooking method.

While the rice cooks, spinach can be cleaned and pureed which saves some time. Potato, sweet corn, baby corn, cauliflower and peas go very well with this method.

More veggies of your choice can be used. I have used only 1 medium potato here. The rice tastes good on its own even without the addition of any veggies.

The second method is a one pot palak rice, where the spices are tempered and then spinach is sautéed. To this rice and water is added and cooked in one go. You can either use a pressure cooker or a pot for this method.

How to Make Palak Rice (Stepwise Pics)
1. Wash, soak and cook 1 cup rice in whatever way you like. For the lunch box, I usually make rice in electric cooker or pressure cooker. If making in pressure cooking, I just cook on medium flame for 1 whistle after soaking for 20 mins.

2. Meanwhile pluck, wash palak in a large pot filled with water. Sprinkle some salt on the palak and rinse well few times. Drain the water. Add them to a blender jar (if desired with green chilies). I used small chutney jar & used about 100 grams spinach. It comes upto 2 cups tightly packed or 3.5 cups loosely measured. I blend half first and then added the other half. You may add few tablespoons water to help blend smooth.

4. Heat 1½ tablespoons oil in a pan. Add 1 bay leaf and ½ teaspoon cumin seeds. I also prefer to add a star anise and 2 cardamoms. These are optional. When the cumin begins to sizzle, add the 2 chopped garlic cloves and 1 to 2 slit green chilies. Saute until the garlic turns fragrant for 30 to 40 seconds.