Ghee rice or Neichoru Recipe

In Kerala rice is a staple food and it is cooked in different methods,Neichoru/Ghee rice is a simple and tasty classic Malabar style rice preparation.Aromatic kaima rice cooked with clarified ghee and spices.an un avoidable item in the special occasions .

Ghee rice is our favorite rice preparation and its Friday special item,usually serves with chicken korma or kozhi mulakitathu along with some nice raitha and pickle.or you can have it with mutton or beef curry.Vegetarians can enjoy this delicacy with parippu curry(dal/lentil curry) and pappadam.

So here is the recipe of aromatic and delicious Malabar special neichoru.Enjoy it……….

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Ghee rice or Neichoru Recipe

In Kerala rice is a staple food and it is cooked in different methods,Neichoru/Ghee rice is a simple and tasty classic Malabar style rice preparation.Aromatic kaima rice cooked with clarified ghee and spices.an un avoidable item in the special occasions . Ghee rice is our favorite rice preparation

Course

Main Course

Cuisine

South Indian

Prep Time

10 minutes

Cook Time

20 minutes

Servings

serving

Ingredients

• 500 g rice vayanadan khaima / jeerakasala neichor -
• 1 nos onion sliced
• 3 - 4 teaspoons ghee / RKG
• 1 tsp coconut oil
• 2 - 3 nos cardomom
• 2 cinnamon small piece .
• 2 nos cloves
• tsp lemon juice1
• salt
• water

garnishing

• handful raisins
• handful cashewnut
• 1/2 cup onion sliced
• carrot carrot 1/2 of a

Course Main Course Cuisine South Indian Prep Time 10 minutes Cook Time 20 minutes Servings serving Ingredients 500 g rice vayanadan khaima / jeerakasala neichor - 1 nos onion sliced 3 - 4 teaspoons ghee / RKG 1 tsp coconut oil 2 - 3 nos cardomom 2 cinnamon small piece . 2 nos cloves tsp lemon juice1 salt water garnishing handful raisins handful cashewnut 1/2 cup onion sliced carrot carrot 1/2 of a

Instructions

1. clean and wash rice .drain water completely.
2. boil water in a vessel(1.1/2 cup water for 1 cup rice or double the quantity of rice).add salt in to it.
3. heat ghee in a thick bottom vessel add sliced onion and cook till transparent.
4. add rice and fry for few minutes
5. then add boiling water and salt stir well.add lemon juice ,cardamom,cinnamon and cloves. then add coconut oil.mix well.cover with a lid.
6. cook until the rice is soft and the water is completely absorbed.add ghee on top.evenly spread rice.cover the lid and cook in a law flame for few more minutes.switch off the stove.
7. heat ghee in another pan fry thinly sliced onion till golden brown.fry cashews and raisins in the same oil.transfer all in to a paper towel.switch of the stove.chop carrot and mix it with cashew and raisins .Then garnish cooked rice wit it.
8. serve hot with kozhi mulakitath or chicken khorma .vegetarians can have this with dal curry(parippu mulakitath),

Recipe Notes

add cloves ,cinnamon and bay leaf when rice starts to boil.so that you can keep the white color.we are adding lemon juice and coconut oil so the rice wont be sticky .

boil more water and keep aside before cooking.if you feel there is no sufficient water in rice you can add this.

Malabar side people using dalda along with ghee for making ghee rice.

khaima/kaima rice:-A short grain thin rice also called biriyani rice.