Ghee Rice Recipe | Neychoru Recipe | Nei Choru

Ghee Rice Recipe | Neychoru Recipe with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This Nei Choru recipe is cooked rice where spices are added to give a distinct flavor with ghee being the primary ingredient. It is common among the people of Kerala, especially the Malabar region, Tulu Nadu region of Karnataka, and also in other parts of South India. This is one of the popular rice recipes prepared in all celebrations and feasts throughout India. It is so easy to make, a one-pot meal, and can be finished within 25 minutes. Furthermore, it pairs well with Dum Aloo, Kadai Paneer, Chana Masala, Dal Fry, etc…

Continue reading for more interesting facts, tips, and FAQ about neychoru recipe…..
✔ About the Neychoru Recipe
– Ghee rice is cooked rice where spices are added to give a distinct flavor with ghee being the primary ingredient. It is common among the people of Kerala, especially the Malabar region, Tulu Nadu region of Karnataka, and also in other parts of South India.
– Easy and Simple
– Aromatic and Flavourful
– An One-Pot Meal
– Gets ready within 20 minutes
– Best to pack in Lunch Box for kids and office goers

✔ Ghee Rice Ingredients
– Basmati rice, ghee, spices, cashews, and raisins

• Rice
  – Long-grain, aged basmati rice, works best.
  – Even leftover cooked basmati rice or Jeeraga samba rice can be used
• Ghee -Being the key/primary ingredient, there is no alternative for ghee in this recipe. Use a good brand or homemade ghee for the best taste
• Nuts – I have used cashews and raisins, you can add some chopped Almonds, pistachios too (but not used mostly).
• Spices – Cardamom, cloves, cinnamon, star anise, bay leaf, and peppercorns lend a nice aroma.
• Other Ingredients – We will need caramelized onions, green chilies, salt, water, and coriander leaves.

✔ ShelfLife
– Stays good in the fridge for about 2 days. When reheating, if you find it dry, sprinkle a little water and heat it properly.

Frequently Asked Questions

✔ Can I cook the rice in coconut milk instead of water?
– Yes, it lends an extra flavor too

✔ How to get fluffy rice?

• Rinse the rice grains very well, If the extra starch does not get rinsed from the rice, it may become sticky or lumpy.
• Soaking the rice is very important, as it helps to get soft and separate rice grains.
• Do not add too much water or overcook the rice.

✔ Can I make some variations to this rice?

• Paneer Ghee Rice – add paneer or tofu for a kids favorite dish
• Coconut Ghee Rice – cook the rice in coconut milk or add grated coconut to the rice.
• Vegetable Ghee Rice – Add vegetables like carrot, beans, peas, cauliflower, broccoli, potato, to make it even more healthy.

✔ Instant Pot Method

• First, turn it on and select the SAUTE mode. When hot appears on the display panel, add the ghee.
• Now, add the cashews first, when they begin to get light golden, add raisins and fry until it puffs up. Remove them and set them aside.
• Then, add 2 tbsp of ghee, onion and caramelize it. Keep it with fried cashews and raisins.
• Again pour ghee, then add the spices, green chili, and let them crackle.
• Drain the rice and add it to the pan along with, water, and required salt. Rice and water ratio is 1:1 in the instant pot (equal measure).
• Cancel the SAUTE mode and close the lid. Pressure cook on high for 4 minutes, then release the steam manually.
• Open the lid and carefully fluff up the rice with the fork. Then, serve hot garnished with the fried cashews, raisins, onions, and coriander leaves.

✔ Serving Suggestions

• Nei Choru recipe goes well with Veg Korma, Dal Makhani, Paneer Butter Masala, Dal Tadka…

Check my other Rice Recipes like
1. Jeera Rice
2. Coconut Milk Pulao
3. Plain Biryani
4. Mint Pulao
5. Veg Pulao

Nei Choru Recipe

Ghee Rice Recipe | Neychoru Recipe | Nei Choru

Priya Santhamohan

Ghee Rice Recipe | Neychoru Recipe or Nei Choru is cooked rice where spices are added to give a distinct flavor with ghee being the primary ingredient. This is one of the popular rice recipes prepared in all celebrations and feasts throughout India.

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 15 mins

Soaking Time 30 mins

Total Time 50 mins

Course Main Course, Rice Varieties

Cuisine South Indian

Servings 3 People

Calories 225 kcal

Equipment

• Stovetop
• Kadai / Pan

Ingredients

  

• 2 Cups Basmati Rice
• 4 Cups Water
• Salt As Required
• 2 tbsp Coriander Leaves

To Fry

• 4 tbsp Ghee Link for Homemade Ghee
• 10 Cashews
• 2 tbsp Raisins
• 1 Onion
• 2 Green Chilli

To Season / Temper

• 3 tbsp Ghee Link for Homemade Ghee
• 2 Sticks Cinnamon
• 6 Cloves
• 6 Cardamom
• 1 Star Anise
• 8 to 10 Pepper Corns
• 1 Bay Leaf

Instructions

 

• Slice 1 medium-sized onion lengthwise and set aside. Measure 10 cashews and 2 tablespoons of raisins as well.

For Seasoning / Tempering

• Measure 2 sticks of cinnamon, 6 cloves, 6 cardamom pods, 1-star anise, 8 to 10 peppercorns, and 1 bay leaf. Then, slit 2 green chilies and measure 2 tablespoons of coriander leaves, required salt.

  Notes: Increase the green chili for more spiciness.

Soaking the Basmati Rice

• Rinse 2 cups of basmati rice under running water, till the water runs clear. Then, soak the rice grains for 30 minutes. After 30 minutes, drain the water completely and set the soaked rice aside.

  Notes: Rinse the rice grains very well, so while cooking the grains, they become fluffy and separate. If the extra starch does not get rinsed from the rice, it may become sticky or lumpy.
• Heat 2 tablespoons of ghee in a thick-bottomed pan and keep the flame to a low, so that you do not burn the ghee. Once the ghee is hot, add the cashews to the pan and fry till golden color. Then add the raisins and fry until they puff up a little in the ghee. Ensure to continuously stir the cashews and raisins so that they do not get burnt and taste bitter. Remove the fried cashews and raisins with a ladle, then set them aside.

  Notes: Use a heavy-bottomed or nonstick pan, so the rice won't get burnt at the bottom.
• Furthermore, heat 2 tbsp of ghee and add the sliced onions. Simmer the flame and fry till the onion is caramelized.
• Remove the caramelized onion and keep it along with the fried cashews and raisins.

  Quick Tips: Caramelized onions lend a great flavor and taste to the dish, so don't skip it.
• Heat 3 tbsp of ghee in the same pan. Then add the cinnamon sticks, cloves, cardamom pods, star anise, peppercorns, and bay leaf. Fry in low flame till a nice aroma wafts from the spices. Now, add the slit green chili and give a quick saute.
• Now pour 4 cups of water into the pan, (it changes accordingly on what brand of rice you are using).
• Add the required salt, yet the water should taste a bit salty.

  Quick Tips: Add 1 teaspoon of lemon juice to the water, but this is optional.
• When the water starts to roll boil, add the soaked rice. But ensure the rice is completely covered by the water. Now, gently stir the rice for 1 minute with the seasonings so that the ghee coats the rice well.

  Notes: Do not over-stir or the rice grains may break.
• Cover the pan with a tight-fitting lid. Then, Simmer for about 7 to 8 minutes, until the rice is cooked and all the water is absorbed.
• Check the rice once, whether it is cooked (by pressing a rice grain with your fingers). Cover the pan and cook until all the water is absorbed and the rice is cooked well.

  Tips: If the rice grains are under cooked and all the water is absorbed, pour 2 to 3 tbsp of hot water and continue cooking.
• Switch off the heat and let it rest for 5 minutes. Then, fluff the rice gently using a fork. Add the fried cashews and raisins.
• Finally, add the fried onions and garnish with coriander or mint leaves.
• Give a gentle mix and if preferred drizzle a few drops of ghee on top.

  Serve this Ghee Rice Recipe hot with Mutter Paneer.

Notes

Tips for Neychoru Recipe

1. Use long-grain, aged basmati rice, which lends a nice aroma and looks too.

2. Even leftover cooked basmati rice can be used. Just fry the cashews, raisins, spices, onions in ghee and add to the rice. Adjust with salt, combine and serve.

3. Rinse the rice very well, until the water runs clear. Else the starch content in the rice, makes the rice sticky or lumpy.

4. Soaking the rice is very important, as it helps to get soft and separate rice grains.

5. Use good quality or Homemade Ghee for a rich flavored Nei Choru.

6. There is no alternative for ghee in this recipe, as it is the key ingredient and adds a nice aroma to the Neychoru Recipe. 

7. Adjust green chili, spices as per spiciness and flavor preferred.

8. Fried onions add a nice crunch and sweet caramelized flavor to the Ghee Rice Recipe. 

9. Rice can be cooked in coconut milk as a substitute for water. It lends an extra flavor.

10. Instead of cooking the rice in an open pan, you can use a pressure cooker for 2 whistles to make this rice. It takes less time as compared to the rice cooked in a pan.

11. This recipe can be easily doubled or tripled if making for larger crowds.

12. This rice stays good in the fridge for about 2 days. When reheating, if you find it dry, sprinkle a little water and heat it properly.

For Instant Pot Ghee Rice

1. To make it in an Instant Pot, turn it on and select the SAUTE mode. When hot appears on the display panel, add the ghee.

2. Now, add the cashews first, when they begin to get light golden, add raisins and fry until it puffs up. Remove them and set them aside. 

3. Then, add 2 tbsp of ghee, onion and caramelize it. Keep it with fried cashews and raisins.

4. Again pour ghee, then add the spices, green chili, and let them crackle.

5. Drain the rice and add it to the pan along with, water, and required salt.

6. Rice and water ratio is 1:1 in the instant pot (equal measure).

7. Cancel the SAUTE mode and close the lid. Pressure cook on high for 4 minutes,  then release the steam manually.

8. Open the lid and carefully fluff up the rice with the fork.

9. Then, serve hot garnished with the fried cashews, raisins, onions, and coriander leaves. 

Keyword Ghee Rice Recipe, Nei Choru Recipe, Neychoru Recipe

Neychoru Recipe

Method for Nei Choru Recipe

1. Slice 1 medium-sized onion lengthwise and set aside. Measure 10 cashews and 2 tablespoons of raisins as well.

2. For Seasoning / Tempering:
Measure 2 sticks of cinnamon, 6 cloves, 6 cardamom pods, 1-star anise, 8 to 10 peppercorns, and 1 bay leaf. Then, slit 2 green chilies and measure 2 tablespoons of coriander leaves, required salt.
Notes: Increase the green chili for more spiciness.

3. Soaking the Basmati Rice: 
Rinse 2 cups of basmati rice under running water, till the water runs clear. Then, soak the rice grains for 30 minutes. After 30 minutes, drain the water completely and set the soaked rice aside.
Notes: Rinse the rice grains very well, so while cooking the grains, they become fluffy and separate. If the extra starch does not get rinsed from the rice, it may become sticky or lumpy.

4. Heat 2 tablespoons of ghee in a thick-bottomed pan and keep the flame to a low, so that you do not burn the ghee. Once the ghee is hot, add the cashews to the pan and fry till golden color. Then add the raisins and fry until they puff up a little in the ghee. Ensure to continuously stir the cashews and raisins so that they do not get burnt and taste bitter. Remove the fried cashews and raisins with a ladle, then set them aside.
Notes: Use a heavy-bottomed or nonstick pan, so the rice won’t get burnt at the bottom.

5. Furthermore, heat 2 tbsp of ghee and add the sliced onions. Simmer the flame and fry till the onion is caramelized.

6. Remove the caramelized onion and keep it along with the fried cashews and raisins.
Quick Tips: Caramelized onions lend a great flavor and taste to the dish, so don’t skip it.

7. Heat 3 tbsp of ghee in the same pan. Then add the cinnamon sticks, cloves, cardamom pods, star anise, peppercorns, and bay leaf. Fry in low flame till a nice aroma wafts from the spices. Now, add the slit green chili and give a quick saute.

8. Now pour 4 cups of water into the pan, (it changes accordingly on what brand of rice you are using).

9. Add the required salt, yet the water should taste a bit salty.
Quick Tips: Add 1 teaspoon of lemon juice to the water, but this is optional.

10. When the water starts to roll boil, add the soaked rice. But ensure the rice is completely covered by the water. Now, gently stir the rice for 1 minute with the seasonings so that the ghee coats the rice well.
Notes: Do not over-stir or the rice grains may break.

11. Cover the pan with a tight-fitting lid. Then, Simmer for about 7 to 8 minutes, until the rice is cooked and all the water is absorbed.

12. Check the rice once, whether it is cooked (by pressing a rice grain with your fingers). Cover the pan and cook until all the water is absorbed and the rice is cooked well.
Tips: If the rice grains are under cooked and all the water is absorbed, pour 2 to 3 tbsp of hot water and continue cooking.

13. Switch off the heat and let it rest for 5 minutes. Then, fluff the rice gently using a fork. Add the fried cashews and raisins.

14. Finally, add the fried onions and garnish with coriander or mint leaves.

15. Give a gentle mix and if preferred drizzle a few drops of ghee on top.

Serve this Neychoru Recipe hot with Mutter Paneer.

Ghee Rice Recipe