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Sri Lankan yellow ghee rice made just like the locals do and presented on a plate ready to garnish

Sri Lankan Ghee Rice Recipe

Make aromatic Sri Lankan ghee rice with coconut milk, turmeric, and spices. Perfect for celebrations, meal prep, and rice & curry meals.
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Cook Time 30 minutes
Servings: 2 portions
Course: Main dish
Cuisine: Sri Lankan
Calories: 737
Ingredients Method

Ingredients
  

Aromatic Ingredients
  • 3 tbsp ghee substitute with unsalted butter/margarine
  • few curry leaves
  • ½ medium onion sliced
  • 2 garlic cloves peeled
  • 1 clove
  • 2 cardamom
  • small piece cinnamon stick
Rice Ingredients
  • 1 cup short or long‑grain rice Seeraga samba, Basmati, or any other preferred grain. Rinsed several times until the water runs almost clear
  • small piece pandan leaf
  • ½ tsp fenugreek seeds
  • ½ tsp turmeric powder
  • 1 tsp Salt
  • 2 cups water adjust based on rice type
  • 2 tbsp coconut milk powder substitute with canned or fresh coconut milk
Garnishes -optional
  • few small onion sliced
  • ¼ cup cashews roasted
  • ¼ cup raisins golden
  • few coriander chopped

Method
 

Stove-top Method
  1. Rice is rinsed several times until the water runs almost clear. Pour water until it reaches the first line of your index finger above the rice. Set aside to use later.
  2. Heat a deep pot over medium-high temperature on the stove-top and melt the ghee first. Add curry leaves to sizzle, then add the onions; sauté until soft. Combine the garlic and continue to sauté until onions turn golden. Combine the rest of the 'aromatic ingredients' (clove, cardamom and cinnamon stick). Stir for few seconds briefly.
  3. Combine the measured water with the rice, give it a quick stir. Next, add the fenugreek, pandan leaf, turmeric, salt, coconut milk powder and let it cook until the water starts bubbling (about 5-7 minutes). You’ll hear the change — the bubbling becomes softer as the rice absorbs water.
  4. Once boiling, the heat is lowered and the pot is covered tightly. No stirring. No lifting the lid. Just trust the steam. Rice cooks on low heat for about 12-18 minutes until all the water is absorbed. Most locals can tell if it's done by the smell, the sound (the bubbling stops), and the look (steam escaping from the lid).
  5. The stove heat is turned off and left covered for 5-10 minutes. This resting time helps the grains firm up and separate.
Instant Pot Method
  1. Add all 'aromatic ingredients' to the inner pot. Turn the 'Sauté' setting on. Let the ghee melt and turn the onions golden.
  2. Add the 'rice ingredients' and close the lid. Cook on the 'Rice' setting. When done, let the 'vent' out setting and open the lid when it's safe to do so.
Rice Cooker Method
  1. Plug in the rice cooker and turn it on but don't close the lid. Add the 'aromatic ingredients' and let the ghee melt to sauté the rest of the ingredients.
  2. Once the onions turn golden, add the 'rice ingredients' and close the lid to let it cook completely.
Garnish -optional
  1. Cashews are lightly fried in ghee until pale golden, fragrant, and crunchy. They add richness and buttery nutty-bite.
  2. Raisins are tossed into the hot ghee for a few seconds until they puff up, turn glossy, and release a mild sweetness. This balances the spices in the rice.
  3. Thinly sliced onions are fried in ghee until deep golden, slightly caramelized, crispy around the edge. This adds sweetness and a beautiful contrast to the rich rice.
  4. Once the rice is completely cooked, fluff it gently while warm, then place a few spoonful on a plate. Top it off with the fried onions, cashews, and raisins.
  5. Just before serving, sprinkle chopped coriander. This step adds freshness, aroma, and a bright colour.