Kerala Style Neychor - Ghee Rice Recipe
Kerala Style Neychor - Ghee Rice Recipe

Kerala style Neychoru (Ghee rice) is an easy rice main dish which can be prepared in less time with a yummy flavour of Ghee. Neychoru Ghee rice is a very popular North Kerala aka Malabar dish especially for Muslim functions. Ghee tastes best when accompanied with non veg dishes.

Best combination

  • Raita + Pickle + Papad
  • Raita + Pickle + Papad + Non veg dishes with gravy

Kerala Style Ney Choru | Ghee Rice Recipe

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Serves: 2 Prep Time: Cooking Time:


  • 1. Rice - 1 Cup
  • 2. Onion - 1/2 Cup - Thinly sliced
  • 3. Cinnamon stick - 1 inch piece (Karukapatta)
  • 4. Clove - 3 Nos (Grambu)
  • 5. Cardamom - 3 Nos (Elaykka)
  • 6. Bay leaf - 1 No - Broken (Karuka ila)
  • 7. Star Anise - 1 No
  • 8. Lemon juice - 1 Teaspoon
  • 9. Salt - As required
  • 10. Ghee - 1 1/2 Tablespoon
  • --- For garnishing ---
  • 11. Cashew nuts - As required (Kashuvandi)
  • 12. Raisins - As required (Unakka munthiri)
  • 13. Onion - 1/2 Cup - Thinly sliced
  • 14. Ghee/ Oil - 1 Tablespoon


  1. Heat oil/ ghee in a pan and fry the items specified under ‘garnishing’ separately.
  2. Add remaining ghee in the same pan, heat up and saute ingredients 3 – 7 for 1 minute in low flame.
  3. Add onion and saute till it become translucent.
  4. Add rice and fry for around 3 minutes. (Refer notes for more tips)
  5. Add boiling water, lemon juice and salt and cook the pan covered till the water dries off completely and the rice is perfectly cooked.
  6. Switch off the flame and garnish with onion, cashew nuts and raisins.


• Use Kaima rice/ Jeera rice (small grains) for authentic Kerala style Ghee rice recipe but Basmati rice also can be used. • Clean and wash the rice well in running water till the water become clear so that all the starch content will be removed and rice won’t be sticky while cooking. • Soak the rice in water for 20 minutes and drain the water completely before frying. • Frying the rice well and adding lemon juice also prevent ghee rice sticking together. • Better to use a wide pan for frying the rice well for the ghee rice. • Green chilly for spiciness and coriander leaves (Malliyila) for garnishing can be added according to personal choice. • Boiling water is the best rather than normal water while cooking Ghee rice. • Crush spices gently for more flavour to come out.