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