Gheu Bhat (घिउ भात)
About Gheu Bhat (घिउ भात)
Gheu Bhat, meaning 'Ghee Rice' in Nepali, is a simple yet comforting and nourishing staple in Nepalese cuisine. It's often one of the first solid foods introduced to babies and is a common dish for those who are unwell due to its easy digestibility and gentle flavors. It is also enjoyed as a quick meal by people of all ages.
History
Gheu Bhat has deep roots in Nepalese culture, arising from the tradition of using local ingredients for their everyday meals. The practice of using clarified butter (ghee) is deeply ingrained in South Asian culinary practices and is considered very nutritious. Historically, it was a way to make rice more palatable and nutrient-rich, especially in times when other accompaniments might not have been readily available. It is also associated with the practices of Ayurveda as ghee is considered an important ingredient in many ayurvedic preparations. While the recipe is incredibly simple, its significance lies in its role as a foundational comfort food across Nepali households for generations.
How to prepare?
Learn step by step to prepare Gheu Bhat
- 1Wash the rice thoroughly under running water until the water runs clear.
- 2Heat ghee in a medium-sized pot or saucepan over medium heat. If using, add cumin seeds and let it sizzle for a few seconds.
- 3Add the washed rice to the pot and saute it for 1-2 minutes, allowing the rice grains to become slightly coated with ghee.
- 4Pour the water into the pot. Add salt, if using.
- 5Bring the water to a boil, then reduce the heat to low, cover the pot with a lid and let it simmer.
- 6Cook for 15-20 minutes, or until the rice is fully cooked and the water is absorbed.
- 7Once cooked, turn off the heat and let it rest covered for 5-10 minutes.
- 8Gently fluff the rice with a fork before serving.
- 9Serve hot. It can be eaten on its own or accompanied by some daal, vegetables or pickle.
