Ghee rice recipe, Nei choru, Kerala style ney choru

Ghee rice/ Nei choru is a very flavorful and lip smacking rice dish prepared with traditional kerala rice called jeerakasala ghee and spices. This rice is super simple to make and goes excellent with any spicy gravy both veg and non veg. This ney choru also contains cashews, raisins and fried onions which creates a slightly sweet texture. This nei choru became my favorite rice dish since childhood as my keralite aunt in my apartment in Abu dhabi makes it so delicious that I used to go every week and pester her to make it, so this recipe I tried to prepare the traditional way that is the stove top method just like her and it tasted awesome so many thanks to her. This dish tastes great when prepared with this kaima rice / jeerakasala rice but if its not available in your place try making it with basmati rice. So let’s get to the making!

[sam id=”1″ codes=”true”]

PREP TIME	COOK TIME	TOTAL TIME	SERVES
10 min	25 min	35 min	3

Ingredients

Jeerakasala/ Kaima rice – 2 cups
Ghee – 5 tbsp
Water – 4 cups
Cashews – 6 to 8
Raisins – 6 to 8
Onion – 1
Oil – 5 tbsp

Whole spices

Bay leaf – 1
Cloves – 6
Cardamom – 2

Note

* 1 cup = 235 ml

How to make ghee rice with step by step images

Heat oil in a pan add thinly sliced onion and saute them in low to medium flame until it turns brown with sweet aroma. Don’t allow it to burn. Transfer the brown onions to a plate.
Now heat ghee in the same pan add cashews and fry till golden brown, then transfer it to a plate. Now in the same pan add raisins/ dry grapes and fry till it blows like ballon. Now transfer the raisins to a plate and keep it aside.
Wash and soak kaima rice for 10 minutes. Drain the water and keep it aside. Now in the the same ghee add soaked jeerakasala rice and saute for a minute.
Now add 4 cups of water and cook in medium flame with lid on for 12 to 15 minutes until all the water is evaporated and rice looks cooked.
When rice looks cooked add fried grapes, cashews and fried onion. Mix well and keep it aside for 2 minutes with lid closed. Serve it hot with any gravy of your choice.

[sam id=”2″ codes=”true”]

Sandhya Riyaz

Next Vegetable pakora recipe, How to make pakora »

Previous « Paruppu sevai recipe, Paruppu Idiyappam

Published by

Sandhya Riyaz

5 years ago

Asian green beans, How to make Chinese style green beans
Chinese style green beans/ Asian green beans a crunchy, sweet, spicy and garlicky flavored delicious…
Mushroom butter masala, How to make mushroom makhani
Mushroom butter masala/ Mushroom makhani is a rich, creamy and tasty gravy prepared with mushrooms.…
Bakery style sponge cake, Easy sponge cake
Bakery style sponge cake/ Sponge cake is a light, airy, spongy and delicious tea time…