Kerala ghee rice | Nei choru
So you are planning a get-together at home, don’t forget to prepare Kerala ghee rice. It’s an easy dish, whose ingredients you can easily find in the market nearby. The cooking and preparation time is also quite low. It’s a healthy dish, which will be loved by people with different taste palates. Your entire family will love this Kerala ghee rice for its brilliant flavours. This Kerala ghee rice is popular all over the world. However, don’t forget to experiment. This Kerala ghee rice by parveen can be twisted and twirled in several ways to make it an exciting dish for your loved ones. Try this Kerala ghee rice today and you won’t be able to stop gushing about it. Kerala ghee rice is made with authentic ingredients and will also be loved by kids. Warm up hearts and people’s lives with this delicious Kerala ghee rice.
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 1 ½ cups rice (Jeerakasala / kaima or basmati)
- 2 ½ cups hot water (use more if using different rice)
- ¼ cup ghee (can reduce to 3 tbsps)
- ½ cup onions sliced for garnish
- ¼ cup sliced onions for rice
- ¾ tsp ginger paste (for flavour)
- ¼ to ½ cup cashews
- ¼ cup raisins
- 1 star anise / biryani flower
- ½ tsp saunf / fennel seeds
- 1 bay leaf / tej patta
- 4 cloves / laung
- 2 one inch cinnamon sticks
- Salt as needed
- Green chilies slit (optional)
How to make the recipe
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Wash rice a few times and drain. If using jeerakasala rice, soaking is not needed. If using basmati soak it for about 30 mins. Drain completely.
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Make a paste of ginger and if desired you can also crush green chili along with it. Slice the onions.
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Bring 2 ½ cups water to a boil. Meanwhile carry on with the next steps.
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Heat ghee and fry the cashews. When they are about to be golden, add raisins and saute until they swell up. Remove them to a plate.
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In the same pan, fry onions stirring continuously until golden. Transfer these as well to a plate. Fried onions, cashews and raisins are for garnish.
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In the same pot or pan, add the spices and saute until they turn fragrant. Take care not to burn.
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Add onions and fry until golden.
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Add ginger paste and saute just for a while.
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Add drained rice and fry for 2 to 3 mins on a medium flame. Be gentle while stirring else the rice the break.
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Add salt and pour the hot water.
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Stir gently and check salt. If needed add more.
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Regulate the flame to medium.
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Cover and cook until all the water is absorbed. It takes about 5 to 8 mins depending on the kind of pot used.
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When the water is absorbed completely fluff up the rice. If the rice is under cooked, sprinkle some water and cook.
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Switch off and keep the rice covered for another 5 mins.
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Garnish nei choru with fried onions, cashews and raisins.
