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Sri Lankan Ghee Rice (Dunthel Bath)

This fragrant and aromatic rice dish is a delicious twist to plain white rice and the ghee adds buttery richness and a nice flavor to the ghee rice.
Prep Time10 minutes
Cook Time20 minutes
Resting Time30 minutes
Total Time1 hour
Course: Dinner,, Festive Dish, Lunch,, Main Dish, Special Occation
Cuisine: Sri Lankan
Keyword: Ghee Rice, Sri Lankan Dunthel bath, Sri Lankan Ghee Rice
Servings: 4
Author: kanthi

Ingredients

For Ghee Rice

  • 250 g Basmati rice
  • 2 tbsp ghee
  • 1 medium onion finely sliced
  • 1/2 tbsp ginger paste
  • 1 tbsp garlic paste
  • 3 cardamoms
  • 4 cloves
  • 2- inch piece cinnamon
  • 8 peppercorns
  • 2- inch piece of lemon grass
  • 6 curry leaves
  • 2- inch piece of pandan leaf
  • 400 ml chicken or vegetable stock

To Garnish

  • 2 tbsp raisins sauteed in ghee
  • 10 cashew nuts whole or halved, sauteed in ghee
  • 2 tbsp fried onions homemade or store-bought

Instructions

  • Wash the rice thoroughly rubbing them with your fingers and soak in enough water for about 30 minutes. Drain the rice and set aside.
  • Place a frying pan over medium heat and add the ghee. Once the ghee is hot, add cashews and raisins to the pan. Fry till the cashews turn golden brown and the raisins start to plump up. Use a slotted spoon and transfer them to a plate.
  • Next, add the onions and saute until transparent. Add other ingredients (ginger, garlic, cinnamon stick, cloves, cardamom, peppercorns, curry leaves, pandan leaves, stalk of lemongrass) except rice and salt. Saute, stirring occasionally, for about 2 minutes until fragrant.
  • Add the washed and drained rice and saute, stirring constantly, for 2-3 minutes until each grain coats with the fragrant mixture. Season with salt.
  • Put the rice into a rice cooker. Pour in the stock. Stir a few times then start cooking.
  • When the rice is cooked, a nice smell comes. Once cooked, let the rice rest for about 10 minutes. Remove the whole spices, pandan leaf, and lemongrass.
  • Fluff the rice gently with two forks. Transfer the rice into an air-tight container to prevent it from drying out until you are ready to serve.
  • To serve, spoon the rice out onto a serving platter. Sprinkle the top of the rice with the fried onions, sauteed raisins, and cashew nuts.
  • Serve hot with the curries of your choice.

Notes

Please read the post to know more about the rice varieties and how to cook the rice on the stovetop in detail.