This dish brings the signature richness of Empire Hotel’s ghee rice to your kitchen with a simple technique.
The fragrant basmati cooks in clarified butter, absorbing its nutty depth while staying light and separate. A few whole spices add warmth without overpowering the delicate butter flavor.
Ingredients for Empire Hotel Ghee Rice
Fragrant basmati, clarified butter, and warm spices create this luxurious rice dish at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Basmati Rice 🌾 | 2 cups | Rinsed until water runs clear |
| Ghee 🧈 | ½ cup | Clarified butter, homemade or store-bought |
| Green Cardamom Pods 🌿 | 4 whole | Lightly crushed to release aroma |
| Cloves 🌼 | 4 whole | Whole for infusion |
| Bay Leaves 🍃 | 2 whole | Dried, for fragrance |
| Cinnamon Stick 🌰 | 1 whole | 2-inch piece, for warmth |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste after cooking |
| Water 💧 | 4 cups | For cooking rice |
| Cashew Halves 🌰 | ¼ cup | Lightly toasted for garnish |
| Golden Raisins 🍇 | ¼ cup | Optional, for sweet contrast |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
The basmati rice is non-negotiable—its long grains stay separate and absorb the ghee’s nutty richness perfectly. Patel Brothers or any Indian grocery will have the best selection, but most supermarkets carry decent basmati too. Look for aged rice, which cooks up fluffier. The ghee should be golden and fragrant—homemade is ideal, but Pure Indian Foods or Ancient Organics are reliable store-bought brands. Whole spices are essential here; pre-ground won’t give the same depth.
No ghee? Clarified butter (available at Whole Foods) works in a pinch. Skip the bay leaves if you must, but don’t omit the cardamom—it’s the signature note. For a richer dish, increase the ghee to three-quarters cup. The cashews and raisins are traditional garnishes but entirely optional. If using raisins, soak them in warm water for 10 minutes to plump them up before adding.
Cooked rice holds well at room temperature for 2 hours, covered. Store leftovers in the fridge for up to 4 days—reheat with a splash of water to restore moisture. The spices keep indefinitely, but ghee is best used within 6 months for peak flavor. Always rinse the rice thoroughly to remove excess starch, which ensures those perfect, separate grains.
Why You’ll Love This Recipe
- One Pot Wonder: I just dump everything in a pot—basmati rice, ghee, and those whole spices—and let it work its magic.
- Aroma Overload: The cardamom and cloves fill my kitchen with a scent so rich, my neighbors ask what I’m making.
- Crowd Pleaser: I serve this at gatherings and everyone, even the picky eaters, comes back for seconds.
- Budget Stretcher: A little ghee goes a long way, and basmati rice is cheap—this feeds my family for days without breaking the bank.
Step-by-Step Instructions for Ghee Rice
This method delivers perfectly fragrant basmati with rich clarified butter infusion every time.
Step 1: Rinse and Soak the Basmati Rice
Place the 2 cups Basmati Rice in a fine-mesh strainer and rinse under cold water until the water runs completely clear. This removes excess starch and prevents the grains from clumping together during cooking.
Transfer the rinsed rice to a bowl and cover with cold water by about 1 inch. Let it soak for 20-30 minutes. Soaking hydrates the grains, ensuring they cook evenly and absorb the ghee’s rich flavor properly. Drain thoroughly before proceeding.
Step 2: Infuse the Ghee with Whole Spices
In a heavy-bottomed pot, melt the 0.5 cup Ghee over medium heat. Add the 4 whole Green Cardamom Pods, 4 whole Cloves, 2 whole Bay Leaves, and 1 whole Cinnamon Stick. Lightly crush the cardamom pods to release their aromatic oils.
Cook for 2-3 minutes, stirring occasionally, until the spices become fragrant and the ghee takes on a golden hue. Be careful not to let the spices burn—this would impart a bitter taste. The ghee should smell intensely aromatic at this stage.
Step 3: Toast the Rice in Spiced Ghee
Add the drained 2 cups Basmati Rice to the pot of spiced ghee. Stir gently to coat every grain evenly. Cook for 2-3 minutes, stirring constantly, until the rice becomes translucent at the edges and emits a nutty aroma.
This toasting step is crucial—it enhances the rice’s natural flavor and allows it to absorb the ghee and spice infusion more deeply. The grains should glisten with ghee but not appear dry or sticky.
Step 4: Cook the Rice with Water and Salt
Pour in the 4 cups Water and add the 1.5 tsp Kosher Salt. Stir once to distribute the rice and spices evenly. Bring to a rolling boil over high heat.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes. Do not stir during cooking—this can break the grains and lead to mushy rice. The water should be fully absorbed and the rice tender when done.
Step 5: Rest and Garnish Before Serving
Remove the pot from heat and let it sit covered for 10 minutes. This resting period allows the rice to steam in its own moisture, ensuring perfect texture and even flavor distribution throughout each grain.
Gently fluff the rice with a fork, then transfer to a serving dish. Top with the 0.25 cup Cashew Halves, 0.25 cup Golden Raisins, and 0.25 cup Fresh Cilantro for a balance of texture and freshness. Serve warm, with the whole spices removed or left in for visual appeal.
Pro Tips For Making Empire Hotel Ghee Rice
- Soak the Rice: Give the basmati a 30-minute soak in warm water before cooking—it lengthens the grains and prevents them from turning mushy, even when cooked in ghee.
- Bloom the Spices: Heat the ghee on medium-low and add the cardamom, cloves, and bay leaves first. I learned this the hard way—frying them too hot makes them bitter.
- Use Aged Ghee: Sounds weird, but it works: older ghee (the kind with a deeper, nuttier aroma) adds a richness that fresh ghee just can’t match in this dish.
- Resist Stirring: Once the rice and water are in, leave it alone until the liquid is absorbed—stirring breaks the grains and turns your fluffy rice into a sticky mess.
Regional Styles of This Dish
Mumbai Empire Style
The original version from Mumbai’s Empire Hotel uses a 1:2 rice-to-water ratio with ghee replacing half the water. They toast the spices in ghee first, then add rice to absorb that golden infusion before cooking. This creates a richer, more fragrant base. 🗺️
South Indian Variation
In Tamil Nadu, they add 1 tsp cumin seeds and 2-3 curry leaves to the ghee before toasting the rice. The cumin adds earthiness while curry leaves lend a citrusy aroma. Some versions include ½ tsp turmeric for color.
Punjabi Restaurant Style
Punjabi dhaba-style ghee rice often doubles the ghee to 1 full cup and adds 1 tbsp ginger-garlic paste when toasting the rice. They cook it at higher heat for a slightly crisp bottom layer, called tahiri.
Hyderabadi Dum Method
For a royal touch, layer the parboiled rice with fried onions and saffron milk in a heavy-bottomed pot. Seal with dough and cook on lowest heat for 20 minutes. This dum pukht technique traps steam for ultra-fragrant results.
Kashmiri Version
Kashmiris add 1 tsp fennel seeds and 4 green cardamom pods to the ghee. They often use short-grain rice for a stickier texture, and finish with rose water for a floral note.
Nutrition Facts
Frequently Asked Questions
Can I use regular butter instead of ghee?
Regular butter works but lacks ghee’s nutty depth and higher smoke point. Use ½ cup clarified butter for best results, as regular butter may burn at medium heat.
Why soak the basmati rice first?
Soaking for 20-30 minutes ensures even cooking and prevents grain breakage. It helps the rice absorb the spiced ghee flavor more effectively.
How do I prevent mushy rice?
Never stir during cooking and use exactly 4 cups water for 2 cups rice. Let it rest 10 minutes covered after cooking to steam perfectly.
Can I make this in a rice cooker?
Yes! Sauté spices in ghee using the cooker’s sauté function, then add rice and water. Cook as usual but skip stirring.
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