Ghee Rice

If you want to taste just how good buffalo ghee can be, make a pot of ghee rice. It is the dish that lets the ghee do all the talking, warm, nutty and aromatic, with soft grains carrying that rich golden flavour in every bite. It comes together in under thirty minutes and turns an ordinary weekday meal into something that feels special.

Buffalo ghee is the secret here. Richer and denser than cow ghee, with a higher smoke point, it fries the spices and onions beautifully without burning and leaves the whole kitchen smelling like a festival. We make ours the slow way, hand-churned in small batches using the traditional bilona method, so a single spoon is enough to lift the entire pot.
What you’ll need (serves 4)

2 cups basmati rice, rinsed and soaked · 3 tbsp Milkoline Buffalo Ghee · 2 onions, thinly sliced · whole spices (bay leaf, cinnamon, cardamom, cloves) · 4 cups hot water · salt to taste · a handful of cashews and fresh mint.

How to make it
Heat the buffalo ghee and fry the cashews until golden, then set them aside. In the same ghee, fry the sliced onions until deep brown. Add the whole spices and let them bloom for a few seconds until fragrant. Stir in the drained rice and coat every grain in the ghee. Pour in the hot water, add salt, cover, and cook on low until the rice is fluffy and the water is absorbed. Finish with the fried cashews, a few mint leaves, and one more small spoon of ghee on top. Serve hot with a simple dal, a bowl of raita, or your favourite curry. Leftovers, if there are any, taste even better the next day. Because a dish is only ever as good as the ghee you start with, handcrafted in rural Karnataka, made from our hearts, into yours.