Thanks for mentioning Ghee PFB!
I started bringing that a few years back. I still use some oil, but add a little of the Ghee for flavor.
Unlike butter, clarified Ghee will stand up to high temps without burning or turning bitter.
You can buy Ghee commercially, or make your own, by melting butter, allowing the solids ( which causes the burning and bitterness) to settle to the bottom, and pouring off the remaining "clarified" butter into container to cool.
You can add the Ghee too other things, rice/cous-cous/pasta for added "richness".