Ke Kerala Ghee Rice Recipe | Nei Choru | Kerala Ney Choru F

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Kerala Ghee Rice Recipe | Nei Choru | Kerala Ney Choru

Ghee rice or Neychoru

Kerala Ghee Rice aka Nei Choru With Step By Step Photos And Video

Ghee rice is a classic rice dish from South India which is exceptionally fragrant and aromatic. Throughout Kerala, but particularly in some of its northern regions like Kozhikode, Kannur, and Malabar as well as in the neighboring Karnataka states where the Muslim population is significant, this one-pot Kerala meal is well renowned. Because it is so easy to follow, you can make this quick and easy rice recipe in just a few minutes. Ghee rice goes well with whatever hot side dish you choose. In this post, we'll cover the preparation of ghee rice, a staple of Indian cuisine, in both a regular pot and a pressure cooker.

    What is Ghee rice? 

    A ghee rice is a Malabar cuisine prepared with ghee, rice, onion, dry fruits, and some other whole spices. It is incredibly good and flavorful. The shiny, evenly spaced rice grains, golden-crisp onions, and ghee-fried cashews and raisins are what gives ghee rice its elegance.

    Ghee rice, a very traditional Kerala delicacy that was once kept a secret in homes in Northern Kerala, has acquired enormous international recognition and made way onto menus in restaurants all over the world. Today, ghee rice is a typical restaurant dish that is frequently offered at events and on special occasions.

    Kerala ghee rice is locally referred to as ney choru or nei choru. Ghee is referred to as ney, and rice is referred to as choru. The rice grains in a perfect Kerala style ghee rice will be neatly separated and infused with the flavor of homemade ghee.

    The significance of a unique short grained rice that is readily available locally should not be overlooked when discussing the authentic Kerala ghee rice. In Kerala, these rice grains are known as kaima rice or jeerakasala rice. This small grain rice is essential for preparing the perfect Malabar style ghee rice. It tastes excellent when the kaima rice's natural qualities are paired with other seasonings. The ghee rice with kaima rice is the best ghee rice, I should say for this reason.

    Since standard basmati rice is widely accessible, we can substitute it for the original kaima rice when preparing Kerala ghee rice. Never mix up ghee rice with ghee pongal, a dish from Tamil cuisine; they are completely unrelated. In terms of texture, flavor, taste, and ingredients, they are wholly dissimilar from one another.

    How To Make The Best Ghee Rice Kerala Style

    In addition to a garnish of birista and ghee-fried dry fruits, the best Kerala ghee rice is distinguished by its extraordinarily fragrant, shiny, and separated rice grains. 

    Rice that has been rinsed and drained is first sautéed in ghee with some commonly used Indian  spices like cinnamon, cardamom, bay leaf, and thin slices of onion. The use of these spices is common in Indian rice recipes.  When the rice turns shiny and starts to pop, salted hot water is added and the rice is cooked. 

    A varied amount of water is needed depending on the method you choose. In contrast to one-pot ghee rice, which requires two cups of water per cup of rice, pressure cooker ghee rice only requires one and a half cups.

    Do you need a different recipe for rice cooked in ghee in a pressure cooker?

     No, you may also try the same recipe in a pressure cooker. Following a few guidelines is advised while doing this.

    1. Make sure you used just one and a half cups of water to cook one cup of soaked rice while cooking the ghee rice in a pressure cooker. Rice won't be cooked if you add less water, and if you add more water, it will be overcooked. So strictly adhere to the rice to water ratio.
    2. Hot water usage is required.
    3. Rice should be cooked in a pressure cooker over a low temperature until the first whistle sounds. Only open the cooker after the pressure has completely subsided on its own. The rice won't cook if the pressure is released artificially. It will still be tasteless and rough.
    4. I always favor making the ghee rice in one pot. Compared to pressure cooker ghee rice, it yields significantly softer and separated grains.

    Ingredients Of Ghee rice Kerala Style

    • Rice - Try to use kaima rice or jeerakasala rice for an authentic ghee rice preparation. It adds additional taste and flavor. But if neither of these two types is available where you live, just use regular basmati rice. Basmati-based neichoru also tastes well.

    • Ghee - Ghee is a key element while preparing ghee rice. Use any high-quality ghee that is offered in your area. Ghee rice and Kerala biriyani in Kerala are prepared with ghee of the RKG brand. Both metallic tins and plastic bottles of the RKG brand are available. When making Kerala biriyani and ghee rice, use ghee that is packaged in metal tins.

    • Water - Use hot water, as we discussed. The temperature will drop if cold water is poured to sizzling hot rice, making the rice hard and flavorless.

    • Whole spices - In the preparation of ghee rice, whole spices such as bay leaf, cinnamon, green cardamom, peppercorns, and cinnamon sticks are typically used. If available, you can also include mace and star anise.

    • Onion - To enhance the flavor of ghee rice, thinly sliced onion is usually sautéed with the rice. However, you can skip using finely sliced onions if you are frying the onions to make golden onions or birista. We will get the desired amount of onion flavor in the rice from the onion-fried ghee.

    • Dry fruits - Dry fruits used as ghee rice garnish. Normally, cashews and raisins are sautéed in ghee.

    • Salt - To season

    Kerala ghee rice - Serving suggestions

    • With several spicily prepared non-vegetarian curries or fries, such beef curry, beef roast, mutton curry, chicken 65, and others, ghee rice is typically served. The majority of the time, meat-based foods are consumed with ghee rice rather than fish and eggs.

    • Kerala ghee rice goes well with other side dishes like onion raita, lemon pickle, and pappadam.

    • Have you ever heard of ghee rice and dal? It is another peculiar combination. Yes, ghee rice can occasionally be seen with dal tadka. This combination has been used in marriages in Mangalore. This combination is delicious, I assure you.

    Ghee rice - Expert's Tips To Follow

    1. Either kaima or jeerakasala is the best rice to use for Malabar ghee rice. Use normal basmati rice in its place if you can't find it nearby. Never, however, try varieties of common white rice like sona masoori or raw rice.
    2. According to the directions on the packet, the rice needs to soak for 20 to 30 minutes before cooking. Only then can precisely cooked and separated rice be made, which is a key feature of good ghee rice.
    3. For the best ghee rice, precise measuring is essential. When using the pot method, which I will be employing today, two cups of water are needed for each cup of rice. Water that is extremely hot should always be used to cook rice. By adding cold water, never let the temperature to fall.
    4. Use only boiling water to cook the rice. The cooking process will be slowed down by the cold water, and the rice will also get harder as it cooled down.
    5. As we just explained, if possible, use RKG ghee.  Use any reputable brand in the alternative.

    Try these Malabar dishes if you're interested

    • Ney pathiriAn authentic Malabar dish. It is flavorful, crunchy, and deep-fried.

    • Neyyada -Another traditional Malabar dish is this. This cake is sweet and steam-cooked.

    • Sulaimani -Lemon tea from Malabar, which is frequently served on special occasions.

    How to Make Kerala Ghee rice


    Neichoru Aka Nei choru | How To Make Kerala Style Neichoru/Neychoru | Kerala Ghee rice Recipe With Tips and Tricks

    Kerala Ghee rice

    Aromatic rice based Malabar cuisine

    Preparation time: 40 minutes /Cooking time: 20 minutes / Total time : 1 hour 10 minutes


    To Cook Rice
      • 2 cups jeerakasala rice, basmati rice or kaima rice
      • 4 cups water 
      • 3 tablespoon ghee or 1.5 tbsp RKG ghee
      • 1 bay leaf
      • 4 cloves
      • 1 " piece cinnamon
      • 4 cardamom
      • 1 star anise
      • Salt to taste

    For garnish

    • 1 medium onion, thinly sliced for barista
    • 10 to 12 cashew nuts
    • 10 to 12raisins

    How To Make Kerala Ghee Rice At Home - Video

    Ghee rice preparation with step by step photos

    Step 1: Soaking the rice
      1. I used normal basmati rice to make the ghee rice recipe I'm sharing today. Use the kamia rice if it is available. Prior to cooking, the basmati or kaima rice needs to soak in water for at least 20 to 30 minutes. Therefore, place the rice in a bowl and add enough water to completely submerge it. use regular water. After that, put a lid on the bowl and set it aside for at least 20 to 30 minutes.

        Ghee rice

      2. Wash the rice two to three times after the resting period, or until the water is clean. Then, using a colander, remove any extra water and set aside. Wait until all of the water has drained.
        Ghee rice

    Preparation of ghee rice - One pot method

      1. We can begin preparing the ghee rice once all the water has been drained. Over a high flame, heat a heavy-bottomed saucepan. Once hot, turn down the heat and add the ghee.
        Ghee rice

      2. Fry the raisins and cashews once the ghee has melted. As soon as the cashews are halfway done, add the raisins. When the raisins have puffed out well, place them in a dry, clean bowl and let aside.
        Ghee rice

      3. Start cooking the onion for the birista in the same ghee. If the onions are not sliced thinly and uniformly, the browning will not be even.  
        Ghee rice

      4. Add a pinch of sugar, maintain a high temperature, and stir constantly until the onions or birista are evenly browned. The process of caramelization will be accelerated by the sugar.
        Ghee rice

      5. There will still be some ghee in the pan after the onion has been fried. If not, you may need to add more ghee. Put the whole spices in the hot ghee. To ensure that the ghee rice has adequately absorbed all the flavours, carefully crush them using a mortar and pestle before using. Sauté at a medium temperature for one to two minutes, or until it begins to smell aromatic.
        Ghee rice

      6.  Add the rice after that. Before frying, the water must be entirely drained from the rice; otherwise, the grains may stick to one another and you may have trouble sautéing.
        Ghee rice

      7. Until the rice starts popping, sauté the rice over a medium temperature. The rice will appear glossy and dry at this point, and you can hear the popping sound. For an additional two minutes, sauté. This is a critical step in making Kerala ghee rice. The cooked rice will be too soft if water is added before the rice starts to crackle.
        Ghee rice

      8. Add salt and four cups of boiling water. Use of cold water will slow down cooking; avoid it. You can add a few drops of lemon juice if you'd like. Use three cups of water to make pressure cooker ghee rice.
        Ghee rice

      9. Cook the rice over low heat with the lid on until all the water has evaporated and the rice is tender. When making ghee rice in a pressure cooker, keep the heat on medium-high and turn off the flame as soon as the first whistle sounds.
        Ghee rice

      10. Open the top after the water has completely evaporated and the rice has finished cooking, then gently separate the grains with a spoon or fork. The soft rice grains should not be disturbed, so take care. If you selected the pressure cooker method, wait until the pressure has subsided before opening it and performing the same actions.
        Ghee rice

      11. The fried foods items can now be combined with the ghee rice. For garnishing, we'll keep half of the fried dry fruits and birista. In order for the flavours to beautifully seep into the rice, combine the second half with the rice and cover the pan for a while.
        Ghee rice

      12.  Kerala restaurant-style ghee rice is now available for serving. Pickle, raita, and pappadam are all acceptable side dishes to serve with the main course. 
        ghee rice

      13. Enjoy. 
        Ney choru


    Happy cooking


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