Kerala Style Ghee Rice (Neychoru) | Easy, Fragrant & Fluffy Ghee Rice Recipe

Kerala Style Ghee Rice (Neychoru) Prep Time 15 minutes Cook Time 25–30 minutes Serves 4–5 Ingredients 2 tbsp cooking oil 2 tbsp ghee (plus 1–2 tsp extra for finishing, if desired) 10 cashew nuts 10 raisins 1 large onion, thinly sliced (divided into two halves) Whole garam masala (as per your preference) Whole Garam Masala 1 bay leaf 1 small cinnamon stick 3–4 cloves 3–4 green cardamoms 1 star anise ½ tbsp ginger-garlic paste ½ carrot, grated 2 cups jeera rice (washed and soaked for 10–15 minutes) 3½ cups hot water Salt to taste Method Step 1: Prepare the Rice 1. Wash the jeera rice thoroughly until the water runs clear. 2. Soak it in water for 10–15 minutes. 3. Drain the water completely before cooking. Step 2: Fry the Cashews and Raisins 1. Heat 2 tablespoons cooking oil and 2 tablespoons ghee in a heavy-bottomed pan. 2. Add the cashew nuts and fry until lightly golden. 3. Add the raisins and fry until they puff up. 4. Remove both and keep aside for garnishing. Step 3: Fry the Onions 1. In the same oil and ghee mixture, fry half of the sliced onion over medium heat until golden brown and crisp. 2. Remove and keep aside for garnishing. Step 4: Sauté the Aromatics 1. If needed, add a little more ghee to the pan. 2. Add the whole garam masala and sauté for a few seconds until fragrant. 3. Add the remaining sliced onion and cook until soft and lightly golden. 4. Stir in ½ tablespoon ginger-garlic paste and sauté for about 2 minutes, until the raw smell disappears. 5. Add the grated carrot and sauté for another 1–2 minutes. Step 5: Fry the Rice 1. Add the drained soaked rice to the pan. 2. Gently fry the rice with the onion mixture for 2 minutes, coating every grain with the ghee and spices. Step 6: Cook the Rice 1. Bring 3½ cups of water to a boil separately. 2. Pour the hot water into the rice. 3. Add salt to taste and mix gently. 4. Cover and cook over a medium flame for 8–10 minutes, or until the rice is about 80% cooked. Step 7: Dum Cooking 1. Once the rice is 80% cooked, switch off the flame. 2. Sprinkle the fried onions, cashews, and raisins over the rice. 3. Drizzle a little extra ghee on top for added flavour. 4. Place an old tawa (griddle) on another burner and heat it over a low flame. 5. Place the rice pan on top of the tawa and close it tightly with a lid. 6. Cook on dum for 5–10 minutes, depending on the remaining moisture in the rice. 7. Once all the water has been absorbed and the rice is perfectly cooked, switch off the flame. 8. Let the rice rest for a few minutes before gently fluffing it with a fork and serving. Tips Using hot water helps the rice cook evenly and prevents the temperature from dropping. Cooking on a tawa distributes the heat gently, preventing the rice from sticking or burning at the bottom. Do not stir the rice frequently after adding water, as this may break the grains. Finish with an extra drizzle of ghee before serving for the authentic Kerala-style aroma and flavour. #KeralaStyleGheeRice #Neychoru #GheeRice #KeralaRecipes #MalabarFood #SouthIndianRecipes #RiceRecipe #IndianFood #EasyRecipes #VegetarianRecipes #HomeCooking #Foodie #PallaviRecipes