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.
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.
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.
Ghee 2 Tbsp.
Cashew nuts 3 Tbsp.
Raisins ¼ cup
Desiccated coconut 3 Tbsp.
Chopped coriander leaves 2 Tbsp.
- 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.
- 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.