Search Recipes Here

Nov 29, 2015

450: Malabar Style Ghee Rice/ Ney Chooru


 
Ghee Rice

Neychoru is a traditional and aromatic Malabar (Northern Kerala) recipe, simple to make, Served alongside a spicy curry.  Kaima rice is short grain rice, which is commonly used in Malabar area for the ghee rice. Here I used Basmati Rice.

Ingredients

Basmati Rice / Kaima Rice          2 cups 
Hot water                                 2 – 2 ½ cups
Salt                                         To Taste
Finely chopped Green chilies      1 Tbsp.
Crushed ginger                         1 tsp
Lime juice                                 1 Tbsp.      
Ghee                                        4 Tbsp.
Dry Masalas
Cloves -                                   3 no.
Cardamom                               3 no.
Cinnamon                                a small piece    
Bay leaf                                   1 no.     
Crushed peppercorns                4 to 5 no.
Fennel Seeds                           ¼ Tsp.
Star Anise                               1 no.
For Seasoning

Ghee                                      2 Tbsp.
Cashew nuts                           3 Tbsp.
Raisins                                   ¼ cup
Desiccated  coconut                 3 Tbsp.

For Garnishing

Chopped coriander leaves        2 Tbsp.

Method:

  • Wash and drain the rice and keep it aside.
  • Heat ghee in a kadai.  To this, add cashew nuts and stir, till it becomes brown. Remove the cashew nuts. Repeat the procedure with raisins and desecrated coconut. Keep aside.
  • Crush together all dry masalas.
  • Heat the ghee in a  wide pan, add the crushed spices ,chopped green chilies and crushed ginger and fry for a couple of minutes over low flame.
  • Add the washed and drained rice in it and fry for a minute. Add the boiling water and salt to it and stir well
  • Close the lid and cook in medium flame for 5 to 10 minutes, cook till water is completely absorbed.
  • Remove the lid of the vessel and add some lime juice. Mix well.
  • Garnish with cashew nuts, raisins, fried Coconut and coriander leaves
  • Serve the ghee rice hot.

Note:

  • For Basmati rice   =   1 cup Rice : 2 Cups Water
  • For Kaima Rice     =   1 cup Kaima Rice   :   1 ½ cup Water.

  •  The rice cooking time may vary depending on the variety of rice. Check in between. If water is not enough or rice isn't cooked, add some hot water and cook till it is done.



2 comments:

  1. Yummy
    I will definitely try it
    One correction- I think its desiccated coconut

    ReplyDelete
  2. Thanks Rakhi. Sorry for the spelling mistake.

    ReplyDelete

Google+ Followers

Blog Directory

Everyrecipe.com.auhaaram logoIndian Cooking Blogs Food & DrinkTop Food Blogs

Blog Promotion Top BlogsPromote Your Blog
I heart FeedBurner

DMCA.comTasty Query - recipes search engineTasty Query - recipes search engine Food & Drink
Minarestips.se
itsPotluck
My recipes are on
itsPotluck
Food-Drink blog Food & Drink Blogs
best blogsFollow my blog with BloglovinFollowEbates Coupons and Cash Back