Sunday, 2 August 2015

Ghee Rice/ Neichoru- With Step By Step Pictures

Ghee rice is  the most attractive party favourite in South India. It is rich, tasty, simple and easy to make. Rice sauteed in ghee and whole spices is mixed with fried onion, cashew nuts and raisins. When I started making this dish, my preference was always  basmati rice. Yes, of course it was the king of taste to me until I tasted ghee rice in our society party. My taste buds exited after having that, it had rich taste and aroma. I wondered what was the difference, the method of preparation was same but it was much tastier. Then I find out the real magician behind, it was the jeerakasala rice/kaima rice. (The rice that  commonly used in Malabar for making ghee rice, biriyanis etc.) After that jeerakasala rice is my favorite for ghee rice and biriyanies.

Here in Mangalore, the main course of almost all the functions is found to be ghee rice. But I can proudly declare that the  Kerala style ghee rice is much better than them. Once you have prepared this, I am sure that you will also agree with me.

The following preparation is one of the basic type. Once you are comfortable with this, you can find out so many variations very easily.


Jeerakasala rice /basmati rice/kaima rice           2 cup
Water                                                                 4 cup
Onion                                                                1 number
Ghee                                                                  2 table spoon
Bay leaves                                                          1 number
Clove                                                                  4 numbers
Cinnamon                                                           1 inch piece
Cardamom                                                           3 to 4 numbers
Salt                                                                     to taste
Lemon juice                                                         1 table spoon
Fennel powder                                                     1/2 teaspoon(optional)
For garnish         
ghee                                                                  1 tablespoon
Onion for frying                                                 3 small                       Cashew nuts                                                     10 to 12 nos
 Raisins                                                            10 to 12 numbers


Wash and soak two cups of basmati/jeerakasala rice for approximately 20 minutes.


Heat two tablespoons of ghee in a pan.  

Add thinly sliced onion (one small onion will be enough) and saute until it turns transparent. 

Add the rice.

 Stir continuously on low flame for two to three minutes. Saute until  start crackling.)

In the meanwhile, boil  water in a vessel with salt and the crushed whole spices. (such as bay leaf, cinnamon, cardamom and clove. )

When it boils, pour in the ghee fried rice, 1/2 teaspoon fennel powder (optional) and 1 tablespoon lemon juice and  cook covered on low flame, until the rice is cooked completely and water  reduced.

Keep it closed for fifteen to twenty minutes.

Heat two tablespoons of ghee in a pan, fry cashew nuts and raisins until golden brown.  

Fry thinly sliced onions to make the brown onions or barista. For a more detailed explanation, visit the post brown onions or barista

Once the rice has been done (after 15 to 20 minutes) gently separate the rice using a fork. Add half of the brown onions, ghee fried cashew nuts, and  raisins. Mix softly.  Garnish with rest of brown onions, raisins and cashew.

Now the ghee rice is ready to serve. It tastes good with chicken curry or egg curry,  raita or any spicy gravy.


  1. Use hot water for cooking.
  2. More ghee gives better taste.
  3. For pressure cooking use  1 1/2 cups of water per one cup rice.
  4. The use of coconut milk  instead of water will give more taste.

No comments:

Post a comment