AuthorLiya Dominic
South Indian Ghee Rice, also known as Neychoru or Nei Choru, is a delicious and aromatic rice dish that is popular in the southern part of India. This flavorful rice is cooked in ghee (clarified butter) along with various spices and is often served with a variety of vegetarian and non-vegetarian side dishes.
Ingredients
Wash the rice well, Drain the water, and keep it aside.
Here I am using Kaima/Jeerakashala Rice for this dish. However, you can use any Basmati Rice for this dish.
Fry Rasin and Cachewnuts and keep them aside
Fry onion until it gets a golden texture and keep them aside. You can add one teaspoon sugar if you need more crispy onions
Heat ghee and coconut oil in a handi, and add two chopped onions and fry until it gets soft
Now add spices like mace flower, cloves, green cardamoms, star anise, bay leaf, cinnamon stick, and cumin seeds. Fry for a few seconds until the spices are fragrant.
Add the soaked rice, salt to taste, and mix well. Sauté for 3-4 minutes until the rice is coated well with ghee.
Add 4.5 cups of water to the rice and stir well.
Add lemon juice. Add lemon juice. It will help to avoid sticky rice.
Bring the mixture to a boil and then reduce the heat to low. Cover the pan with a tight-fitting lid and let the rice cook for about 20-25 minutes or until the rice is cooked completely.
Once the rice is cooked, turn off the heat and let it sit for 5-10 minutes.
Garnish the rice with fresh coriander leaves and serve hot with your favorite side dish.
South Indian Ghee Rice is a simple yet delicious dish that can be enjoyed with a variety of side dishes such as chicken curry, vegetable kurma, egg roast, or any other non-vegetarian or vegetarian side dish of your choice. The use of ghee and whole spices gives the rice a wonderful aroma and flavor that is hard to resist. So, next time you want to try something new, give this recipe a try and you won't be disappointed!
Ingredients
Directions
Wash the rice well, Drain the water, and keep it aside.
Here I am using Kaima/Jeerakashala Rice for this dish. However, you can use any Basmati Rice for this dish.
Fry Rasin and Cachewnuts and keep them aside
Fry onion until it gets a golden texture and keep them aside. You can add one teaspoon sugar if you need more crispy onions
Heat ghee and coconut oil in a handi, and add two chopped onions and fry until it gets soft
Now add spices like mace flower, cloves, green cardamoms, star anise, bay leaf, cinnamon stick, and cumin seeds. Fry for a few seconds until the spices are fragrant.
Add the soaked rice, salt to taste, and mix well. Sauté for 3-4 minutes until the rice is coated well with ghee.
Add 4.5 cups of water to the rice and stir well.
Add lemon juice. Add lemon juice. It will help to avoid sticky rice.
Bring the mixture to a boil and then reduce the heat to low. Cover the pan with a tight-fitting lid and let the rice cook for about 20-25 minutes or until the rice is cooked completely.
Once the rice is cooked, turn off the heat and let it sit for 5-10 minutes.
Garnish the rice with fresh coriander leaves and serve hot with your favorite side dish.