Spiced Ghee Rice Recipe | Neychoru
Discover the delightful flavors of South Indian cuisine with this exquisite Spiced Ghee Rice, also known as Neychoru. A beautifully aromatic dish, Neychoru is perfect for a special lunch or as a comforting accompaniment to your favorite curries. This recipe combines the fragrant notes of spices with the richness of ghee, creating a satisfying and gluten-free meal that serves two.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice (soaked in water) | 1 cup (20 minutes) |
| Onion (chopped, preferably lengthwise) | 1 medium |
| Green chili (slit) | 2 |
| Ginger garlic paste | 1 tablespoon |
| Ghee | 2 tablespoons |
| Fennel seeds (Saunf) | 1 teaspoon |
| Bay leaf (tej patta) | 1 |
| Star anise | 1 |
| Cloves (Laung) | 3 |
| Cardamom (Elaichi) pods/seeds (crushed) | 2 |
| Salt | To taste |
| Cashew nuts (broken) | 4 |
| Raisins | 2 |
| Apricot (chopped) | 1 |
| Water | 1 ¼ cups (adjust as needed) |
Nutritional Information
| Nutritional Element | Per Serving |
|---|---|
| Calories | Approximately 320 |
| Protein | 6 g |
| Carbohydrates | 50 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sodium | Varies with salt added |
Preparation Time
| Activity | Time |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Total Time | 50 minutes |
Instructions
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Sauté the Dried Fruits and Nuts: In a heavy-bottomed pan or pressure cooker, heat 1 tablespoon of ghee over medium heat. Add the raisins, chopped apricot, and broken cashew nuts. Sauté until they are golden and fragrant. Once done, remove them from the pan and set aside.
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Fry the Onions: In the same pan, add a quarter portion of the sliced onion. Fry it on low heat until it turns a deep brown color. Remove and set aside for garnishing later.
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Sauté the Whole Spices: Add another tablespoon of ghee to the pan. Once it melts, toss in the fennel seeds, bay leaf, star anise, cloves, and crushed cardamom. Sauté until they release a delightful aroma, which should take about a minute. Next, add the slit green chilies and fry for an additional minute.
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Cook the Onions: Incorporate the remaining sliced onions into the pan. Cook until they turn golden brown, stirring occasionally to ensure even cooking.
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Incorporate the Ginger Garlic Paste: Add the ginger garlic paste and sauté until the raw smell dissipates, about 1-2 minutes.
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Add the Rice: Drain the soaked basmati rice and add it to the pan. Stir well, ensuring the rice is coated with the ghee and spices. Allow it to fry gently over low heat for about 5 minutes, allowing the rice to absorb the flavors.
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Add Water and Salt: Pour in the measured water, adjusting the quantity if necessary, and add the required salt. Stir well to combine everything.
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Cook Under Pressure: Increase the heat to high. As soon as the water reaches a rolling boil, add the remaining tablespoon of ghee. Close the lid of the pressure cooker and cook for one whistle. Afterward, reduce the heat and allow it to cook for an additional 5 minutes. Turn off the heat and let the pressure release naturally.
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Fluff the Rice: Once the pressure is released, carefully open the cooker. Using a fork, fluff the rice gently to separate the grains.
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Garnish and Serve: Top your Spiced Ghee Rice with the reserved fried onions, cashew nuts, raisins, and chopped apricot. Serve hot, paired with Kozhi Kuzhambu (for non-vegetarians) or Senai Kizhangu Ghostu (for vegetarians), accompanied by Tadka Raita for a complete meal experience.
Enjoy the exquisite layers of flavor and aroma in this Spiced Ghee Rice recipe, a true testament to the heartwarming nature of South Indian cooking. Perfect for any occasion, this dish is bound to impress your family and friends!
