Ghee Rice Recipe | Neychoru recipe | How to make Ghee rice

Ghee Rice Recipe | Neychoru recipe is a wonderful, scrumptious, and classic recipe that is simply flavored rice starring ghee.

This is an easy and quick recipe where we can prepare it within 30 minutes. It tastes and cooks better when marinated for at least 20 minutes.

In south India, we call it Neychoru; ney means ghee, and choru means rice.

If no biryani or pulao is served at a wedding or any festivity, this is the most popular rice dish served.

It is one of my favorite dishes, and whenever we prepare it at home, the entire house smells delicious. We like to cook it on Sundays to serve with mutton curry/chops or chicken curry.

The delicacy of the rice flavored with ney and whole spices, along with the delicate taste of the coconut milk, makes this dish drool-worthy.

As rice is the main and most important ingredient in this dish, the variety we use is almost as important as the quality of it we use; it is everything that elevates the dish’s flavor. Basmati variety is my preferred choice because it has a nutty, floral flavor and absorbs whatever flavor we give it.

The other star ingredient is ghee, which adds flavor while also separating the grains. The coconut milk adds a layer of richness to the dish.

Try our other rice dishes featured in this blog Hyderabadi Mutton dum biryani, Mumbai style tawa pulao

We may garnish it with coriander or add almonds and raisins to make it more rich and filling.

I prepared this dish using 1 kg of basmati to serve 8 people. First, I rinse it and soak it for 20 minutes. Then I heat ney and crackle cumin before adding whole spices, green chilies, and then caramelize the onions. I next saute the peas and add the coconut milk. Finally, I add the soaked rice and simmer until it is totally cooked before garnishing with coriander.

Serve this lip-smacking fragrant ghee rice with your favorite curry.

How to make Ghee rice

1. Rinse the rice and soak it for at least 20 minutes.

2. In a wide, thick-bottomed Kadai, or a pressure cooker, heat the ghee and add the cumin, allowing it to crackle.

3. Sauté the cardamom, black cardamom, cloves, stone flower, mace, star anise, cinnamon, bay leaves, thinly sliced onions, and green chilies for 2 minutes, or until the onions caramelize and the spices turn aromatic.

4. Now, add the ginger garlic paste and simmer until it loses its raw smell.

5. Add the green peas and cook for 2 minutes.

6. Pour in the coconut milk and water, then bring to a boil.

7. Add in the soaked basmati and season with salt. Taste it and adjust the salt as required.

8. Close the lid and cook until it is thoroughly cooked, which should take one whistle in a pressure cooker or 15 minutes in a Kadai.

9. Allow it to release the pressure on its own. Garnish with coriander.

10. Serve this lip-smacking fragrant ghee rice with your favorite curry.

Ghee Rice Recipe | Neychoru recipe | How to make Ghee rice

Srilatha

Ghee Rice Recipe | Neychoru recipe is a wonderful, easy and quick recipe that is simply flavored rice starring ghee which we can prepare within 30 minutes.

5 from 1 vote

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Prep Time 5 mins

Cook Time 25 mins

Soaking time 20 mins

Total Time 50 mins

Course Main Course

Cuisine Indian, Karnataka

Servings 4 people

Ingredients

  

• 2 cups Basmati Rice
• 2 tbsp Ghee
• ¾ tsp Cumin
• 3 Cardamom
• 1 Black cardamom / Badi elaichi
• 5 Cloves
• 1 Stone flower / Kalpasi
• 1 Mace / Javitri / Japatri
• 2 Star anise
• 1 inch Cinnamon
• 2 2 Bay leaves
• 2 Onion  Finely sliced
• 6-7 Green chilies
• 2 tbsp Ginger-garlic paste
• ½ cup Peas
• 1½ cup Coconut milk  Thick
• 2 cup Water
• 1 tbsp Salt
• few Coriander leaves

Instructions

 

• Rinse the rice and soak it for at least 20 minutes.
• In a wide,thick-bottomed Kadai, or a pressure cooker, heat the ghee and add the cumin, allowing it to crackle.
• Sauté the cardamom, black cardamom, cloves, stone flower, mace, star anise, cinnamon, bay leaves, thinly sliced onions, and green chilies for 2 minutes, or until the onions caramelize and the spices turn aromatic.
• Now, add the ginger-garlic paste and simmer until it loses its raw smell.
• Add the green peas and cook for 2 minutes.
• Pour in the coconut milk and water, then bring to a boil.
• Add in the soaked rice and season with salt. Taste it and adjust the salt as required.
• Close the lid and cook until the rice is thoroughly cooked, which should take one whistle in a pressure cooker or 15 minutes in a Kadai.
• Allow it to release the pressure on its own. Garnish with coriander.
• Serve this lip-smacking fragrant ghee rice with your favorite curry.

Notes

1. The rice must be perfectly cooked, with each grain separate, not mushy or undercooked.
2. Raisins, cashews, or almonds can also be used as a garnish.