How to Make Ghee Rice with Mixed Vegetables (Traditional & Healthy Version)
Ghee Rice with Mixed Vegetables is a beloved South Indian dish that combines the rich aroma of desi ghee with the vibrant flavors of fresh seasonal vegetables and fragrant basmati chawal (rice). Traditionally prepared in homes across Karnataka, Kerala, and Tamil Nadu, this dish is a staple for festive occasions like Onam, Ugadi, and family gatherings, but is also popular as a wholesome, everyday lunch. The subtle nuttiness of ghee infuses the rice, while the medley of carrots, beans, peas, and capsicum adds color, nutrition, and a delightful crunch. This vegetarian Ghee Rice recipe is a healthier alternative to heavy biryanis, using minimal ghee without sacrificing flavor. It’s easy to digest, quick to prepare, and perfectly suited for calorie-conscious individuals. The addition of whole spices like dalchini (cinnamon), elaichi (cardamom), and lavang (cloves) gives it a gentle warmth and an inviting aroma. Served with a side of plain dahi (curd) or a simple raita, Ghee Rice with Mixed Vegetables is a complete, satisfying meal that is both nourishing and comforting. Perfect for lunchboxes, festive thalis, or as a light main course, this dish represents the simplicity and wholesomeness of South Indian cuisine. Its versatility allows you to use local, fresh produce, and the preparation is straightforward, making it accessible to home cooks of all levels.
Ingredients
- 1 cup Basmati rice (chawal)
- 1.5 tablespoons Desi ghee (clarified butter)
- 1/2 cup Carrot (finely chopped (gajar))
- 1/3 cup French beans (finely chopped)
- 1/3 cup Green peas (matar, fresh or frozen)
- 1/4 cup Capsicum (shimla mirch, chopped)
- 1 small Onion (thinly sliced (pyaaz))
- 1 teaspoon Ginger (finely grated (adrak))
- 1 Green chili (slit, hari mirch)
- 1 inch Cinnamon stick (dalchini)
- 3 Cloves (lavang)
- 2 Green cardamom (elaichi)
- 1 Bay leaf (tej patta)
- as required Salt
- 2 tablespoons Fresh coriander (hara dhania, chopped)
Step-by-step instructions
Step 1 · Rinse basmati chawal under running water until water runs clear
Rinse basmati chawal under running water until water runs clear. Soak for 15 minutes, then drain.
Step 2 · Heat desi ghee in a thick-bottomed kadai or handi
Heat desi ghee in a thick-bottomed kadai or handi. Add dalchini, lavang, elaichi, and tej patta. Sauté for 30 seconds until aromatic.
Step 3 · Add sliced pyaaz
Add sliced pyaaz, grated adrak, and slit hari mirch. Sauté on medium flame until onions turn light golden.
Step 4 · Mix in carrots
Mix in carrots, beans, peas, and capsicum. Cook for 3-4 minutes until vegetables are slightly tender but still crisp.
Step 5 · Add soaked and drained rice
Add soaked and drained rice. Gently mix to coat the rice with ghee and spices.
Step 6 · Pour in 2 cups hot water and add salt as required
Pour in 2 cups hot water and add salt as required. Bring to a boil, then reduce flame to low. Cover and cook until rice is done and water is absorbed (about 12-15 minutes).
Step 7 · Let the rice rest covered for 5 minutes
Let the rice rest covered for 5 minutes. Fluff gently with a fork. Garnish with hara dhania.
Step 8 · Serve hot with plain dahi or cucumber raita for a complete
Serve hot with plain dahi or cucumber raita for a complete, balanced meal.
Why this recipe is healthy
This recipe is a healthier alternative to traditional pulao or biryani, using less ghee and no deep-frying. The emphasis on fresh, seasonal vegetables increases fiber and vitamin content, supporting digestive health and satiety. The use of whole spices helps boost metabolism and digestion. This dish is naturally gluten-free and can be adapted further for various dietary needs, making it a smart choice for calorie-conscious and health-focused eaters.
A note on tradition
Ghee Rice with Mixed Vegetables is a classic in South Indian households, often served during festivals like Onam, Vishu, and family celebrations. It reflects the region’s affinity for aromatic rice dishes enhanced with local vegetables and spices. In Kerala, a similar version is part of the Sadya feast, while in Karnataka, it’s a popular choice for special occasions and temple offerings. The dish is enjoyed as a wholesome lunch throughout the year, especially when fresh produce is abundant.