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Prep Time10 Mins
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Cook Time30 Mins
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Serving4
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Ready In40 Mins
Kerala Ghee Rice (Malabar Ney Choru) | Kerala Nei Choru (with Kaima Rice) with detailed photo and video recipe.
Malabar special Ney Choru / Kerala Ghee Rice is a simple, aromatic flavourful rice dish made with rice, ghee and spices. This is a very simple recipe and takes your simple meal to a different level. Prepared with Biriyani rice or Jeerakasala Kaima rice, Ghee rice is a popular dish in the Malabar region of Kerala. This recipe is a Malabar special and from the Kerala cuisine. In Malayalam ‘nei’ or ‘ney’ means ghee and ‘choru’ means rice.
Ghee rice is a flavourful rice dish that can be served with any spicy curry to make every occasion special. Rice infused with flavor of spices, dry fruits and ghee give a unique taste. Compared to Pulao or Biriyani, Ghee rice is a simple dish but with flavours that endure; each grain of rice coated in Ghee with mild yet pleasing spice flavours and aroma.
Malabar Ney Choru pairs well with any spicy mutton or chicken curry. You can also serve Nei Choru with any coconut based curry like veg korma or veg stew of your choice. You can even serve it with any dal recipes.
Ghee rice is a flavorful rice dish that can be served with any spicy curry to make every occasion special. This ghee rice preparation is very simple and easy to make for special occasions like family gatherings or parties.
Do try this delicious Nei Choru dish during your weekend with your favorite curry and enjoy with your family.
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Based on 4 Review(s)Ingredients
Directions
Malabar Ghee rice / Kerala Neichoru recipe with step by step photos and video recipe. 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.
Wash and Rinse 2 cups of kaima rice (seeraga samba rice) a couple of times. Then soak rice in enough water for 15 minutes. Later drain the water and keep aside.
In a mixie add ginger, garlic, green chilies, cloves, cinnamon and cardamom. Grind it to a coarse paste and keep it aside.
Heat 6 tbsp of ghee in a kadai. Add the ground coarse paste and saute (we forgot to add at this stage :( ). Then add two thinly sliced onions. Saute well until it turns transparent.
Add salt and bay leaves. mix well.
Add the soaked rice. Since we missed to add the ground paste, we roasted it separately and added it to the rice. Gently roast the rice in medium low flame for 5 minutes.
Add 4 cups of boiling hot water ( double the amount of rice). Stir well and check for salt. Allow it to boil.
When the rice starts to boil cook the rice in medium flame by covering it with a lid. Simmer till the water is absorbed and the rice is cooked.
Serve nei choru garnished with the two fried onions, cashews and raisins. Also garnish with some chopped coriander leaves.
Transfer it to a serving dish and serve hot with some spicy curry and dal. Enjoy your Kerala Ghee Rice / Malabar Neychoru.
Conclusion
Tips: Jeerakashala rice/ Kaima rice is best suited for Kerala Ghee Rice. For best results use pure cow's ghee. Take care not to over cook the rice. The rice should not stick to each other.
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