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Home » All Recipes » Ghee Rice (Malabar style Nei Choru)

Ghee Rice (Malabar style Nei Choru)

August 23, 2013 by Dhanya Samuel 8 Comments

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Ghee Rice, or Nei Choru as known in Malayalam, is a delicious, fragrant and aromatic rice dish from Kerala. An extremely simple preparation, but the magic lies in the whole spices and onions sauteed in ghee. The perfect accompaniment to any Indian curry.

A quintessential Indian dish…some say it originated in the Malabar region of Kerala while others claim its origin lies in the Mughal cuisine. Regardless where it originated, today, ghee rice has become synonymous with Indian curries – both vegetarian and non-vegetarian.


This rice dish is not for those who can see only calories on a plate. But if you love food and don’t mind the occasional indulgence, then you will not be disappointed with this one. It’s also a rice dish that I often prepare for a party.


An extremely easy recipe which makes a great accompaniment for any Indian meal. I even tried it with a Meditteranean lamb stew and the flavours worked beautifully.


This is the Malabar version of making ghee rice, which is called ‘nei choru’ in Malayalam. The only variation to my recipe is that I used a cup of milk in addition to water to get a creamier and richer consistency. But you can make it omitting the milk and just adding water.

The amount of ghee or clarified butter is also optional if you want a lighter version. But its ‘ghee rice’ and the amount should be enough to get the flavours through.


The classic combination is a slow cooked mutton curry; it’s a match made in heaven. But on days that you want something simpler, a chicken curry or even a vegetarian curry would pair well.


Ghee rice - thespiceadventuress.com
 

rice with fried shallots on top served in black plate
Print Recipe

Ghee Rice (Malabar style Nei Choru)

Course: Main Course
Cuisine: Indian, Kerala

Ingredients

  • 2 cups Basmati rice
  • ½ inch Cinnamon bark
  • 3 Cloves
  • 4 green cardamom
  • 4-5 Black peppercorns
  • 1 Star anise
  • 1-2 dried Bay leaf
  • 1 cup Milk
  • 2 cups water
  • Salt; to season
  • Ghee – 5 – 6 tbsp
  • 1 large red onion; finely sliced
  • 2 tbsp cashewnuts
  • 2 tbsp raisins

Instructions

  • Soak the rice for 30 minutes (if you have time), wash well, drain and keep aside.
  • In a large handi, heat 3 tbsp ghee. When warm, add the sliced onions and fry on medium heat till brown, taking care not to burn. Remove and keep aside.
  • In the same pan, add the cashewnuts and fry till lightly toasted; remove and keep aside.
  • Next add the raisins, fry on low heat till plump; remove and keep aside.
  • Add the remaining ghee to the same pan and add the whole spices.
  • Then add the drained rice; fry on low heat for about a minute.
  • Then add one cup of milk and 2 cups of water to cook the rice. Cook till ¾ ths done, then cover and keep for 5 minutes to finish the cooking process. This always ensures perfectly cooked, fluffy rice.
  • Serve warm garnished with fried onions, cashewnuts and raisins.

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Reader Interactions

Comments

  1. Kitty

    May 1, 2018 at 6:51 am

    This looks amazing. I already have cooked rice left in the fridge – I will give it a go using that this evening 🙂

    Reply
    • vanyadhanya

      May 1, 2018 at 10:39 am

      That’s great to hear Kitty; hope you enjoy it. But I must say that the flavour of spices is better when the rice is cooked in it.

      Reply
      • Kitty

        May 1, 2018 at 10:43 am

        I’m sure it is. Can’t waste leftovers though and it will make a change from fried rice!

      • vanyadhanya

        May 1, 2018 at 10:58 am

        Most definitely….there are quite a few other recipes too with leftover rice.

  2. Geraldine

    August 23, 2013 at 8:50 am

    I love rice prepared like this. I love rice, period!!! 🙂

    Reply
    • vanyadhanya

      August 23, 2013 at 8:58 am

      Love to hear that…there are more coming. stay tuned!

      Reply

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Hi, I am Dhanya. The Spice Adventuress is my alter ego. Through her, I fulfill my desire to put my thoughts into words, explore my restless creative soul and express it through food and photography.

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