Ghee Pulao Recipe / Easy One Pot Ghee Rice / Ghee Rice Step by Step Recipe / South Indian Nei Sadam.
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 and 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,
Kerala Nadan Mutton Curry,
Mutton Bhuna Gosht,
Rajasthani Laal Mass,
Hyderabadi Daal Gosht,
Mutton Pepper Fry
or Beef dishes like, Beef Capsicum Stir Fry, Beef Ularthiyathu and
Beef Curry.
These 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 dishes.
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.
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!!
Serves: 4 or 5
Calories – 215 / 1 cup
Ingredients for 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 Indian Ghee Rice:
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.
This rice bowl goes well with some chicken dishes like, Black Pepper Chicken Roast,
Chettinad Chicken Curry,
Nadan Chicken Fry,
Chicken in Coconut Gravy,
Chicken in Cream Sauce,
Chicken Kolhapuri and
Chicken Masala
My Recipe Notes on Malabar Nei Choru:
1. 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.
2. You should not overcook basmati rice and get it mushy, keep an eye on it. Otherwise your whole effort would go futile..
3. Using the lemon juice or little oil will help the grains to stay separate.
4. Those who prefer their ghee rice in yellow colour, add ½ tsp. of turmeric powder while cooking rice.
5. Frying the rice before cooking it will stop getting it mushy.
6. 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.
7. To get an extra taste, use one dollop of extra ghee at the end.
8. Caramelising Onion will take a long time. One tip here, add a pinch of salt along with onion to get it done fast.
9. You can make kachamber salad with sliced onons, green chilly, tomato, vinegar and little water. Mix everything well. Kachamber salad is ready..
Do try the recipe and leave your valuable comments. Happy Cooking.. Cheers.. Seena.
N.B:
Please Subscribe to Our YouTube Channel, ‘Seenas Food Basket’.
To get all the latest updates, connect with us on Facebook, Twitter, Pinterest and Instagram. It will keep us motivated.
You have an option to add your Comment on our website. Just go to the recipe page and scroll down. You can see the space provided there to comment. Pls. add your feedback there both, positive and negative.
Hope you liked our Recipes with its step by step explanation and the ‘TIPS’ and ‘RECIPE NOTES’. Pls. support us by SHARING it and clicking on the ‘LIKE’ button of our Facebook Page, so that you will get our latest recipes on your news feed without missing them.
Try out this and let us know what you think.. We love to see your creations. So, when you try out this recipe, take a picture and email it to seenasfoodbasket@gmail.com.
മലബാർ നെയ് ചോറ് റെസിപ്പി.
Ghee Rice / Malabar Nei Choru.
Description
Ghee Rice is a simple Indian rice dish where Basmati rice is cooked in ghee or clarified butter. Learn how to make yummy ghee rice. It goes well with veg or non-veg curries.