Authentic Spiced Ghee Rice (Neychoru) Recipe | Fragrant South Indian Delight

Spiced Ghee Rice (Neychoru) Recipe

Ghee Rice, or Neychoru, is a comforting and flavorful South Indian rice dish that holds a special place during festive days and special occasions. With its fragrant spices and the richness of ghee, this dish can elevate any meal, whether served with a non-vegetarian curry like Kozhi Kuzhambu or a vegetarian preparation like Senai Kizhangu Ghostu. It’s a simple yet satisfying dish, made by cooking Basmati rice with aromatic whole spices, cashews, raisins, and apricots, all infused with the deep flavor of ghee. Here’s a detailed recipe to help you create this delicious dish at home.

Ingredients

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Course: Lunch

Cuisine: South Indian

Diet: Gluten-Free

Instructions

1. Prepare the Ghee and Nuts:

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   • In a large pan or pressure cooker, heat 1 tablespoon of ghee over medium heat.
   • Fry the cashew nuts, raisins, and chopped apricots until golden brown and set them aside for garnish later.

2. Fry the Onions:

   • In the same pan, add a quarter portion of the sliced onions and fry them until dark brown. Once done, remove them from the pan and set them aside as well.

3. Spices and Aromatics:

   • Add another tablespoon of ghee to the pan.
   • Once the ghee is hot, add the fennel seeds, bay leaf, star anise, cloves, and cardamom pods.
   • Let them sizzle and release their fragrance into the ghee.
   • Next, add the slit green chillies and fry them for about a minute.

4. Cook the Onions and Ginger Garlic Paste:

   • Add the remaining sliced onions to the pan and sauté until they become golden brown.
   • Stir in the ginger garlic paste and fry until the raw smell disappears.

5. Add Rice and Cook:

   • Add the soaked Basmati rice to the pan. Stir well to combine with the spices and onions. Fry for about 5 minutes on low flame, allowing the rice to absorb the flavors.

6. Cook the Rice:

   • Add the measured water and season with salt.
   • Stir well and bring the mixture to a boil on high heat.
   • Once it starts boiling, add the remaining 1 tablespoon of ghee and mix again.
   • Close the pressure cooker lid and cook for one whistle.
   • Let the pressure release naturally before opening the lid.

7. Fluff the Rice:

   • Once the cooker has cooled down, open the lid carefully.
   • Use a fork to fluff the rice gently, ensuring that the grains are separated.

8. Serve:

   • Garnish the Ghee Rice (Neychoru) with the reserved fried onions, cashews, raisins, and apricots.
   • Serve hot with Kozhi Kuzhambu (a spicy chicken curry) or Senai Kizhangu Ghostu (a flavorful vegetarian curry) alongside Tadka Raita for a complete meal.

Tips for Best Results:

• For extra richness, you can increase the amount of ghee slightly.
• Adjust the water based on your rice’s absorption capacity, and always ensure the rice is not overcooked.
• For more flavor, you can also add a pinch of saffron or a few strands of saffron soaked in warm water to the cooking water for an aromatic twist.

Enjoy your delicious and comforting Spiced Ghee Rice (Neychoru)!