Ingredient

Ghee Recipes

4 recipes with ghee for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

4 recipes

🇮🇳IndiaAdvanced

Meat Dishes

Meat Pulao

An Indian one-pot rice dish — basmati rice cooked together with tender lamb or beef, whole spices, onion, and ginger until every grain is fluffy and fragrant. Simpler and cleaner than biryani, with the same deeply satisfying spiced rice and meat combination. Serve with yogurt and fresh salad.

65 min300 kcal4 serves

🌾Gluten-free💪High protein

🇮🇳IndiaAdvanced

Cereal and Pasta Dishes

Chicken Biryani

Marinated chicken layered with par-cooked basmati rice, fried onions, saffron milk, and whole spices, then sealed and slow-cooked on low heat so the steam does the work. This is Hyderabadi-style pakki dum biryani — the chicken is cooked first, then layered with rice and finished in a sealed pot. It takes effort. Not complicated effort, but deliberate effort: the rice must be 75% done before layering, the onions must be genuinely dark gold, and the pot must stay sealed for the full 25 minutes. Each of those things matters more than the spice list.

90 min580 kcal4 serves

🌶️Spicy

🇮🇳IndiaAdvanced

Appetizers and Sandwiches

Samosa

Flaky, crispy pastry cones filled with spiced potato and peas, deep-fried until dark golden. The dough uses a technique called moyan dena — fat is rubbed into the flour until the mixture resembles wet sand before any water goes in. That step is what makes the crust flaky rather than bready. The filling is mashed potato with green peas, cumin, green chilli, coriander, and amchur powder for the characteristic sour edge. The frying is two-stage: low heat first to set the dough from the inside, then medium heat for color. Serve hot with mint chutney and tamarind chutney.

75 min310 kcal4 serves

🌿Vegetarian🌱Vegan🌶️Spicy

Knafeh with Pistachios and Orange Blossom

🇱🇧LebanonAdvanced

Flour and Confectionery Products

Knafeh with Pistachios and Orange Blossom

Knafeh is the great sweet of the Levant: a layer of mild, stretchy cheese buried between two layers of buttered kataifi pastry, baked until the shredded strands turn deep gold, then drenched in cold orange blossom syrup the moment it leaves the oven. Salty and sweet, crisp and molten at once, it's eaten warm while the cheese still pulls, scattered with green pistachios. In Lebanon it's as much a breakfast, tucked into sesame bread, as a dessert.

90 min610 kcal8 serves

🌿Vegetarian

Ingredients

Goes well with

Other ingredients that appear most often alongside ghee across the archive. Pick one to drill deeper.

lamb rice onion basmati rice chicken saffron large onions plain flour potatoes cumin seeds amchur kataifi