Ghee Rice Recipe | Neychoru
Malabar Special Nei Choru or Neychoru
Ghee Rice Recipe | Neychoru, it is such a flavorful rice usually prepared in the festival days. It is such a comfort food ,with just a large dollop of Ghee cooked along with Basmati Rice and all the whole spices bring such a nice flavour to the food.
Here are a few more rice recipes to try
Note: The same recipe can be used to cook in Electric Rice cooker also. In that case for 1 cup of Rice 2 cups of Water needs to be added.
- 1 cup Basmati rice , soaked in water for 20 minutes
- 1 Onion , chopped (lengthwise preferably)
- 2 Green Chilli , slit
- 1 tablespoon Ginger Garlic Paste
- 1 tablespoon Ghee
- 1 teaspoon Fennel seeds (Saunf)
- 1 Bay leaf (tej patta)
- 1 Star anise
- 3 Cloves (Laung)
- 2 Cardamom (Elaichi) Pods/Seeds , crushed
- Salt , as needed
- 4 Cashew nuts , broken
- 2 Raisins
- 1 Apricots , chopped
- 1-1/4 cup Water , (adjust)
How to make Ghee Rice Recipe | Neychoru
To prepare Ghee Rice Recipe | Neychoru, in a pan/Pressure cooker add in a tbsp of ghee and fry the Raisins apricot and Cashew nuts and set aside.
In the Same pan add in a quarter portion of the sliced Onions and fry till dark brown set that also aside.
In the same pan add in another tbsp. of Ghee and then add in Fennel Seeds, Cinnamon sticks, Star Anise, Green Cardamom, Clove and Bay Leaves once they emits a nice flavour add in the Slit Green Chillies and fry for a minute.
Next add in the remaining sliced onion and fry till they become golden brown.
Next add in the Ginger Garlic paste and fry till the saw smell leaves and next add in the Soaked Basmati Rice. Fry it well for about 5 minutes in low flame.
Mix well and add the measured water now you can keep the stove in a high flame add in required salt and mix well.
Add in the remaining 1 tbsp of Ghee and once the water starts to boil close the cooker and cook for a whistle. Wait till the pressure gets released by itself and then open the cooker.
Carefully fluff with a fork. Now top the Ghee Rice Recipe | Neychoru with the reserved onions and nuts and serve hot with Kozhi Kuzhambu (non-veg) or Senai Kizhangu Ghostu (veg) and Tadka Raita for complete meal.
A Software Engineer by profession and a Food Blogger by Passion. Never though cooking would be an integral part of my life until i started blogging.. Now this what motives and keeps my life more busy and interesting.. Welcome to my Culinary Journey