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Ghee Rice / Ney Choru

Ghee Rice / Ney Choru

Indian Ghee Rice Recipe / How to Make Ghee Rice / Nei Choru Recipe / Malabar Style Neichoru Recipe.

Ghee Rice or Nei choru, is so simple and easy to make. I think all the newly wedded girls can try out this rice dish which is an amazing way to show off your culinary skill to your dear ones..

Some people make ghee rice by cooking rice first and then seasoning all spices and then adding the cooked rice to this. Here I fried all spices, then fried the rice and then cooked it by adding sufficient water. Both ways it tastes awesome. The caramelised onion, ghee fried cashew nuts and raisins give an authentic taste to the dish. 


All the non-vegetarians can have this ghee rice with any spicy non –veg gravy dishes like
Chettinad Chicken Curry , Mutton Curry or Kerala Beef Curry and that will definitely make your meal so special. If you have any non-veg items ready in your refrigerator, you can call your friends confidently after making this ghee rice. Yes, a good meal is ready now. It goes well with both veg and non-veg South Indian curries / gravies.
 

You can make it with just handful of ingredients. It’s so tasty and filling too. The fragrance from the ghee rice and the frying of onions and cashew nuts fill your house in no time. The one I made was so fluffy and tasty. You can try out my other
Rice Recipes too.. 

I have used Milma ghee for this. Ghee is clarified butter. After garnishing it with fried cashews, Raisins and onions I myself felt so happy because of its awesome look at the end!!
 

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 4 or 5
Author: Seena

Ingredients for Making Kerala Style Ghee Rice:


Basmati Rice – 2 cups Basmati Rice
Lemon Juice – 1 tsp. lemon juice
Hot water – 4 ¼ cups hot water
Salt – as needed
Ghee – ½ cup ghee
Onion – 1 medium (thinly sliced) onion
Cinnamon – 2" piece cinnamon
Cardamom – 2 cardamom
Cloves – 4 cloves
Fennel seeds – ¼ tsp. fennel seeds
Bay leaves – 2 small bay leaves
Star Anise – 1 star anise
Cumin seeds – 2 pinches. Cumin seeds
Salt – to taste

For garnishing:

Ghee – 2 tbsp.
Cashews – ½ cup
Raisins – ¼ cup
Crispy Fried Red Onions or Shallots – ½ cup (store bought)
 

How to Make Kerala Style Neichoru:


Rinse the rice thoroughly in cold water several times till the water is clear and then drain the water. Boil 4 cups of water with salt and switch off the stove and keep it in the stove itself to stay it hot.

In a non-stick / heavy bottomed pan, heat ghee over medium heat. Add in all spices and toss it for about thirty seconds or until aromatic. Add onions and cook it till translucent. Add the washed and drained Basmati rice and toss it gently for few minutes till the edges turn translucent. Add water and salt. Cover the pan and let it come to boil. The water should be little more salty at this point of time. Reduce heat to low. Simmer it for 10 minutes or until the rice is done. Make sure you stir the rice occasionally so that it doesn’t stick to the bottom of the pan.

Remove the pan from the stove and let it stand covered for another ten minutes. Remove the lid of the pan. Let the rice remain for another couple of minutes. It will help the rice to loss it’s wetness. Gently fluff the rice with a fork. Garnish your ghee rice with fried onions, cashews and raisins.

Serve it with Onion Raitha, any pickle and one veg or non-veg side dish.. I made kachamber salad, Onion Raitha and Nadan Chicken Curry.

Do try the recipe and leave your valuable comments. Happy Cooking!!!


My Recipe Notes on Malabar Style Neichoru:

> I have used extra-long and fragrant Indian Basmati Rice for making this dish. You can use kaima rice also for making this, which is commonly used in the Malabar side for making biryanis and ghee rice.
> You should not overcook basmati rice and get it mushy, keep an eye on it. Otherwise your whole effort would go futile..
> Using the lemon juice or little oil will help the grains to stay separate.
> Those who prefer their ghee rice in yellow colour, add ½ tsp. of turmeric powder while cooking rice.
> Frying the rice before cooking it will stop getting it mushy.
> You can use butter instead of ghee. Don’t over heat ghee as the spices will turn extra brown colour and the cooked rice will lose its white colour.
> To get an extra taste, use one dollop of extra ghee at the end.
> Caramelising Onion will take a long time. One tip here, add a pinch of salt along with onion to get it done fast.Though it will take little time to turn golden colour, remember, it will turn golden to black very fast. So give extra attention at this point of time.
> You can make kachamber salad with sliced onons, green chilly, tomato, vinegar and little water. Mix everything well. Kachamber salad is ready..



Serve Ghee Rice with any non veg side dishes and Raitha or Kachamber
..  with love.. 

Happy Cooking

Cheers

Seena

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Thank you for taking time to visit my blog . Each of your comments are really valuable for me which motivates me to post more and more. I appreciate your valuable comments and suggestions. Hope you liked my space and please keep visiting for new recipes. Please do not leave comments with links to your blogs , events and advertisements.

  • Mahalia (2016-10-05 11:52:20)
    Looks super tasty and aromatic!
    Seena Koshy (2016-10-07 03:42:35)
    That is true.. Thank you Mahalia.. :)
  • Sneh (2015-11-09 09:39:36)
    I would love to make this recipe at home.. nice pictures..
    Seena Koshy (2015-11-09 11:50:08)
    Thank you Sneh.. Hope you will post the comment about the outcome.. :)
  • kushi (2015-11-05 15:19:26)
    Ghee rice looks so perfect and flavorful dear!
    Seena Koshy (2015-11-05 20:19:03)
    Thanks for writing here dear.. :)
  • Leena Walawalkar (2015-11-02 14:45:24)
    Have got to try this one!
    Seena Koshy (2015-11-02 21:02:33)
    Thank you. Hope you loved it.. :)
  • Anil (2015-10-31 15:19:34)
    Mouth Watering!!! Bachelors like me also can have a feast with this.
    Seena Koshy (2015-10-31 15:53:24)
    Thanks a lot Anil... Hope you will keep on trying my recipes.. :)

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Hi there, I am Seena Koshy, a teacher by profession, a triple Master’s Degree Holder by qualification, a Food Blogger, a passionate Food Photographer, whose ultimate pleasure lies in cooking. My passion for food is portrayed in my recipes which are tested in my kitchen and tasted by my family. I love to spend quality time in experimenting and cooking. Thank you for stopping by our food blog, where you can find well-crafted recipes.

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