Ghee Rice (Neychoru)


Ghee Rice, served with Chicken or Mutton gravy makes a rich lunch. This recipe serves 4.

Ingredients
For Cooking Rice
  • Basmati rice – 2 cups
  • Ghee – 2 tablespoon
  • Onions (thinly sliced) – 1 medium
  • Cinnamon – 2″ piece
  • Cloves – 4
  • Cardamom – 2
  • Fennel Seeds – ½ teaspoon
  • Star Anise – 1
  • Bay leaves – 2
  • Water – 4 cups (depending on the Basmati Rice)
  • Salt – To taste
For Seasoning
  • Ghee – approximately 2 tablespoon
  • Cashews – ½ cup
  • Raisins – ¼  cup
  • Shallots – 1 cup
How To
  • Wash and drain the Basmati rice and keep aside.
  • Heat ghee in a pressure pan. When the ghee is hot, add fennel seeds, cinnamon, bay leaves, cardamom, cloves and star anise. Saute for 2-3 minutes till fragrant.
  • Add onions and saute until translucent.
  • Add the drained rice to the pan and stir fry till the rice starts changing color and gets separated from each other.
  • Add water to the pan along. Add salt and mix well. Bring it to a boil. The amount of water you need to add depends on the type of rice that you are using. Normally for Basmati rice, we add 2 cups water for 1 cup of rice. This information will be written on the rice packet.
  • Reduce heat to medium low and cover the pan. Cook for around 10 minutes until the rice is cooked and all water has been absorbed.
  • Heat ghee in another frying pan. Add raisins and fry till it becomes plump. Keep it aside.
  • Fry the cashew nuts and keep aside.
  • Fry the thinly sliced shallots till it becomes crispy. Don’t forget to add salt.
  • Add half of the fried cashews, raisins and shallots to the cooked rice and mix everything gently.
  • Garnish the Rice with the remaining fried cashews, raisins and onions.

Serve with a non-veg gravy, pappad, salad and a pickle. Since my family doesn’t like chicken gravy, I served with dry chicken fry.

1 thought on “Ghee Rice (Neychoru)”

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