Malabar Ghee Rice | Neychoru | Soft and Fluffy White Colored Neisaadam | with step by step photos and video. An aromatic savory rice dish made with rice, ghee and spices. A Malabar special recipe from the Kerala cuisine. In Malayalam ‘nei’ or ‘ney’ means ghee and ‘choru’ means rice.
This pairs well with any spicy mutton or chicken curry or any vegetable curry. This ghee rice preparation is very simple and easy to make and every common preparation for special occasions like family gatherings or parties. If you are looking for a variation from Briyani and Pulav, don’t hesitate. This recipe is exactly what you ought to try.
Which Rice to select?
Jeerakasaala rice also known as kaima rice is widely used in malabar region to prepare ghee rice and biryani. Moreover, this short grain has a unique aroma. For the authentic version of this nei choru recipe, do use seeraga samba rice (kaima rice or jeerakasala rice). If you do not have this variety of rice, then use basmati rice as the next option.
Ratio of rice to water:
For 1 cup of Jeerakasaala rice 11/2 cup of water is enough. So the rice to water ratio is 1:1.5. This can vary based on the brands you use. Do understand the rice and then use the amount of water. Hope 1:1.5 or 1:2 works best.
How to make Malabar ghee rice or neychoru recipe?
Malabar Ghee Rice | Neychoru | Neisaadam | with step by step photos and video. Rice infused with flavor of spices, dry fruits and ghee give a unique taste. One of the popular rice recipe made especially for celebrations and occasion feast. even though it is flavoured, it needs a side dish to be served with and more often it is served with choice of semi-gravy or gravy recipes like spicy chicken roast, kadai chicken, mutton curry, and beef korma. But you can also be served with any spicy dal based curries too. The making of rice involves some steps :
- Soaking Rice
- Preparations (Fry cashews, raisins, onions and carrots)
- Dum Process
This method yields you soft and fluffy rice. Tis recipe guarantees you the the color of the rice to be white jasmine flowers.
Malabar Ghee Rice | NeychoruCourse: MainCuisine: IndianDifficulty: easy
Malabar Ghee Rice | Neychoru | Neisaadam | with step by step photos and video. An aromatic savory rice dish made with rice, ghee and spices.
2 cups of JeerakaSaala Rice or kaima Rice
2 tbsp Ghee + 1 tbsp Ghee
1 tbsp Oil
10 to 15 Cashews & Raisins
1/4 cup Chopped Carrots
3/4 cup Onion Finely Chopped
2″ inch Cinnamon Stick
1 Star Annise
2 Bay Leaf
1 tsp Ginger Finely Chopped
1/4 tsp Fennel Seeds
1/2 of an Onion Finely Chopped
3 cups of Water
Salt as required
- Soaking the Rice
- Firstly, wash 2 cups of kaima rice twice or thrice. Now soak the rice for 30 to 45 minutes.
- After 30 minutes, drain the rice & keep them aside.
- Preparations for Rice
- Heat 2 tbsp ghee and 1 tbsp oil in a pan.
- Fry 10 to 15 cashews, 10 to 15 raisins, 1/4 cup chopped carrots (fry for 1 minutes), 3/4 cup finely sliced onion(until it turns crispy & golden) and 2 green chillies separately. Drain from oil and keep them aside.
- Making Ghee Rice
- Heat a heavy bottomed vessel. Pour the excess oil from the pan used for preparations. If you feel the oil is not sufficient add 1 to 3 tbsp ghee.
- Add the whole spice 4 Cardamoms, 2″ inch Cinnamon Stick, 3 Cloves, 1 Star Annise and 2 Bay Leaves. Saute till the spices splutter and crackle.
- Then add 1 tsp Ginger Finely Chopped and 1/4 tsp Fennel Seeds. Saute them for 30 seconds over a low flame.
- Now add 1/2 of an onion thinly sliced and saute until it turns translucent.
- Then add in 3 cups of water. Season with salt as per taste. Check the taste of the water and it should taste slightly salty. If not, then add some salt.
- Add juice of half lemon. This is completely optional.
- Allow it to boil. Once it starts to boil add the drained rice. Mix them well.
- Cover and cook for 15 minutes over a low flame or until rice is 80% cooked.
- Now switch off the flame. Top the rice with fried cashews, raisins, chillies, carrots and fried onions.
- Cover the vessel with a aluminium foil and close it with the lid.
- Dum Process
- Heat a pan for 5 minutes over a medium flame. Then reduce the flame from medium to low.
- Place the pot on the top of the pan.
- Dum for 15 minutes over a low flame.
- After 15 minutes, switch off the flame.
- Poke the rice with a fork. Soft and fluffy white color flavored ghee rice is ready.
- Serve with a spicy chicken roast.
- Based on the quality of rice, the rice to water ratio may vary. But do understand the rice and then use the amount of water. Hope 1:1.5 or 1:2 works best.