Nei Choru | Ghee Rice from Kerala

Nei Choru or Kerala Ghee Rice is like a warm mother’s hug; providing the best kind of comfort with minimal fuss. You can make this no-fuss rice dish in under 30 minutes; and enjoy it with a range of side dishes.

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Nei Choru is essentially rice sauteed in ghee with minimal whole spices, and then garnished with ghee-fried sliced onions, raisins, and cashews. There can be no simpler definition of this dish than this. Aromatic and subtly flavoured, this Ghee Rice can be served with a variety of Kormas, simple Raitas, and more. I even enjoy it just by itself!

Some Tips to Make the Perfect Nei Choru

• Well, the first “tip” (if one can call it that) is don’t stint on the ghee. This is Ghee Rice after all. 🙂
• I use the same ghee in which I fry the onions and dry fruits to sautee the ghee. This infuses the rice with a wonderful aroma.
• Always serve ghee rice hot as the ghee tends to solidify a bit as the rice cools and may make it seem greasy. Always reheat the Nei Choru before serving, if it cools down.

Other Recipes You May Enjoy

• Nei Payasam | Sharkara Payasam: Temple Style Rice and Jaggery Kheer from Kerala
• Paneer Ghee Roast from Mangalore
• Kerala Style Stew or “Ishtew” (Vegetables in Coconut Milk)

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How to Make Nei Choru, the Kerala Ghee Rice

1. The Prep
   1. Cut 1 large onion to thin slices. You need 1/2 cup of thinly sliced onion.
   2. Wash 1 Cup of Basmati rice well under running water and set aside in a colander to drain.
   3. On low to medium flame, heat 1.75 cups of water.
2. Making the Ghee Rice
   1. In a heavy-bottomed vessel or kadai, heat 3 tbsp ghee.
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   2. Add 1/2 cup thinly sliced onion and stir-fry till it turns brown.
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   3. Take the onions out of the ghee, and ghee aside.
   4. Add 2 tsp of raisins (kishmish) and stir-fry till they swell.
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   5. Remove from the ghee and set aside.
   6. Add 2 tsp of split cashews and stir-fry till they turn light golden brown.
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   7. Remove from the ghee and set aside.
   8. Now add 3 whole green cardamom, 4 to 6 cloves, 1″ piece of cinnamon, 1 flake of star anise (optional) and 1 bay leaf to the ghee, and stir-fry for a few seconds.
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   9. Next, add the 1 cup washed, 1/2 tsp of salt and drained rice to the ghee, and sauté for about a minute.
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   10. Add 1.75 cups of hot water to the rice and mix well.
   11. Cook covered till done while occasionally mixing it gently.
   12.  When the rice is cooked, turn off the heat.
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   13. Add the ghee-fried onions, cashews, and raisins.
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   14. Mix with a gentle hand.
3. Serve Nei Choru with Vegetable Korma.

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Recipe for Nei Choru | Ghee Rice

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Nei Choru | Kerala Ghee Rice

Aruna

Nei Choru or the Ghee Rice from Kerala is the ultimate comfort food. All you need with this delicious rice is some simple Korma, or then be like me and enjoy it by itself!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch

Cuisine Gluten Free, Indian, Kerala, South Indian, Vegetarian

Servings 4 People

Calories 363 kcal

Equipment

• 1 Heavy-Bottomed Vessel or Wok with Lid (1.5 Litre Capacity)
• 1 Ladle
• 1 Knife
• 1 Measuring Cups and Spoons

Ingredients

  

1x2x3x

• 1 Cup Basmati Rice (200 gms)
• 1/2 Cup Onions (Thinly Sliced; 75 gms)
• 2 tsp Raisins (Kishmish; 10 gms)
• 2 tsp Cashews (Split; 15 gms)
• 1/2 tsp Salt
• 1.75 Cups Water
• 3 tbsp Ghee

Whole Spices

• 3 Whole Green Cardamom
• 6 Cloves
• 1" Cinnamon
• 1 Petal Star Anise
• 1 Bay Leaf

Instructions

 

The Prep

• Cut 1 large onion to thin slices. You need 1/2 cup of thinly sliced onion.
• Wash 1 Cup of Basmati rice well under running water and set aside in a colander to drain.
• On low to medium flame, heat 1.75 cups of water.

Making the Ghee Rice

• In a heavy-bottomed vessel or kadai, heat 3 tbsp ghee.
• Add 2 tsp of raisins (kishmish) and stir-fry till they swell.
• Remove from the ghee and set aside.
• Add 2 tsp of split cashews and stir-fry till they turn light golden brown.
• Remove from the ghee and set aside.
• Add 1/2 cup thinly sliced onion and stir-fry till it turns brown.
• Take the onions out of the ghee, and ghee aside.
• Now add 3 whole green cardamom, 4 to 6 cloves, 1″ piece of cinnamon, 1 flake of star anise (optional) and 1 bay leaf to the ghee, and stir-fry for a few seconds.
• Next, add the 1 cup washed and drained rice to the ghee, and sauté for about a minute.
• Add 1.75 cups of hot water to the rice, 1/2 tsp salt, and mix well.
• Cook covered till done while occasionally mixing it gently.
• When the rice is cooked, turn off the heat.
• Add the ghee-fried onions, cashews, and raisins.
• Mix with a gentle hand.
• Serve Nei Choru with Vegetable Korma.

Nutrition

Calories: 363 kcalCarbohydrates: 56 gProtein: 5 gFat: 13 gSaturated Fat: 7 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gCholesterol: 29 mgSodium: 302 mgPotassium: 162 mgFiber: 2 gSugar: 1 gVitamin A: 5 IUVitamin C: 2 mgCalcium: 44 mgIron: 1 mg

Keyword Ghee Rice, Kerala Ghee Rice, Nei Choru

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!