Neychoru or Ghee Rice is a traditional rice dish of Kerala. ‘Neyyu’ means ghee and ‘Choru’ means cooked rice. Like the name indicates, Neychoru is prepared by cooking rice in ghee and other Kerala spices.
This rice dish is more popular among the Muslim community in the state. Neychoru with Beef curry and a salad preparation called Kachambar is inevitable in any Muslim festival events like marriages, Iftar etc. Even though this recipe is more related to the Muslim families, the scrumptious combination of Neychoru and Beef is a favorite for many irrespective of the community.
- Jeera rice / Kaima rice – 2 cups
- Onion – 2 medium sized, sliced thin
- Cinnamon – 3 sticks, 1/2 inch each
- Cloves – 6 to 8
- Fennel seeds – A pinch
- Cardamom – 4 to 6
- Star anise – 3
- Sarvasugandhi / All spice leaf – 2 (This can be substituted with bay leaves)
- Cashews nuts – 2 tbsp or As required
- Raisins (Kismis) – 2 tbsp or As required
- Ghee – 3 tbsp or As required
- Salt – As per taste
- Water – 2 cups
- Lime juice – Extracted from 1 small lime
- Wash the rice thoroughly. Soak it for 1/2 hour and drain well.
- Heat some ghee in a kadai.
- Fry cashew nuts on low flame till light brown and keep it aside.
- Fry raisins on low flame till puffy and keep it aside.
- Fry 1/4th of the sliced onion on medium flame till golden brown and keep it aside.
- Heat some ghee in a big thick bottom vessel. You may use the same ghee left after frying the dry fruits and onion.
- Add cinnamon, cloves, cardamom, star anise, all spice leaf, fennel seeds and fry for few seconds.
- Add sliced onions and cook till it becomes translucent.
- Add the rice and fry for 1 or 2 minutes.
- Add water and salt. Then add few drops of lime juice. Stir well.
- Close the lid and cook for 6 to 8 minutes.
- Open the lid and mix well.
- Garnish with fried onions, cashew nuts, and raisins.
- Serve with non-vegetarian dishes, salad, pickle, and pappadoms. Vegetarians can opt for vegetable kurma or stew.