Why Cook with Bilona Ghee?
Not all ghee is created equal. Desi Cow Bilona Ghee is made using the traditional bilona (hand-churned) method — slow, small-batch, and preserving all the natural nutrients. It has a higher smoke point than butter or refined oils, making it ideal for tempering and sautéing. Plus, it's rich in fat-soluble vitamins A, D, E, and K.
Ingredients
- 1 cup basmati rice (soaked 20 mins)
- 2 tbsp Laxmi Organics Desi Cow Bilona Ghee
- 1 bay leaf
- 4 cloves
- 1 small cinnamon stick
- 1 tsp cumin seeds
- 1 medium onion, thinly sliced
- Salt to taste
- 2 cups water
- Fresh coriander and fried cashews to garnish
Instructions
- Temper the spices: Heat Bilona Ghee in a heavy-bottomed pot on medium heat. Add bay leaf, cloves, cinnamon, and cumin seeds. Let them splutter for 30 seconds — the aroma will be incredible.
- Sauté onions: Add sliced onions and cook until golden brown, about 5–6 minutes.
- Add rice: Drain the soaked rice and add to the pot. Gently stir to coat every grain with ghee for 1–2 minutes.
- Cook: Add 2 cups of water and salt. Bring to a boil, then reduce heat to low, cover, and cook for 12–15 minutes until water is absorbed.
- Rest and fluff: Turn off heat and let it rest covered for 5 minutes. Fluff gently with a fork.
- Serve: Drizzle an extra teaspoon of Bilona Ghee on top before serving. Garnish with fresh coriander and fried cashews.
Why This Recipe Works
- ✅ The bilona ghee adds a deep, nutty richness no refined oil can replicate
- ✅ Whole spices bloom beautifully in ghee — far better than in oil
- ✅ A finishing drizzle of ghee elevates the dish from simple to special
- ✅ Ready in under 20 minutes with pantry staples
Serving Suggestions
Pair with dal, raita, or a simple vegetable curry. Also works beautifully as a lunchbox meal for kids.