Malabar Special Neychoru | Ghee Rice (Step by Step Pics)

Malabar special ghee rice(neychoru) is an aromatic rice with the flavors of ghee well incorporated in every bite. This rice is made with the kaima rice or jeerakashala rice and I have used kaima rice to prepare the same. However, you can always try this recipe with basmati rice too. The amount of ghee can be altered as per your wishes and health, but if you really wanna get the Malabar style authentic taste and flavors then please don't compromise on the amount of ghee. The rice is mildly spiced with garam masala and green chillies and so this rice pairs well with any thick gravies, may that be veg or non veg. You can always pair this with any of these non veg curries like butter chicken, nadan kozhi curry, murgh badami, chicken xacuti(goan curry), beef curry, pepper chicken chettinadu , chicken sukha(mangalorean),  chettinad chicken curry. This rice can also be served with some of these veg curries too, paneer lababdar, kadai mushroom, palak paneer. H is a big fan of Malabar recipes, and he loves the Malabar style biriyani and snacks a lot. This neychoru is well fried in ghee and then cooked in whole spices and water, fluff with a fork. The rice is well coated with ghee which gives the softness and aroma, I don't know how well can you appreciate the ghee coating on the rice through the pics. Check it out !!

Watch out the #shorts ghee rice (made with basmati rice) on YouTube, enjoy.

Preparation time ~ 15 minutes
Cooking time ~ 15 minutes
Serves ~ 4-5
Author ~ Julie
Ingredients
kaima rice / jeerakashala rice 2 cups
water 3 3/4 cups
salt to taste
ghee 3 tbsp divided
green chilly 2 vertical slit
ginger paste 1tsp
onion 1/2  chopped fine
whole spices bay leaves 1, cinnamon 1" piece, cloves 3-4 ,cardamom 3

for garnish
coconut oil 1 tbsp
raisins 2 tbsp
cashews 2tbsp
onion 1 medium fine sliced

Method

• Wash the rice well and soak in water for 30 minutes.

• Heat a cooker and add the ghee 1 tbsp. Add the whole spices saute until nice aroma. Then add in the ginger paste and saute. Add in the green chillies and fine chopped onion,add the drained rice and add in another 1 tbsp ghee.Saute the rice until you hear breaking sound of the rice,it may take a few minutes.

• In the mean time,boil 3 3/4 cups of water(amount of water may vary as per rice). Add this boiled water in the rice and mix well. Add salt,check salt(always add a little more than required which will be correct for the rice when cooked).

• Cook covered tightly in the cooker or thick bottomed pan on high flame. In between check the rice- when the water reduces slightly below the rice then reduce flame to low and cook again till done. It may take about 10 -12 minutes for the rice to get cooked. I usually switch off flame when there is a 1/4 cup water left as this water gets absorbed in the residual heat in the pan/cooker and keep covered.

• In another pan, heat the remaining  ghee and fry the raisins,cashews. Drain the fried cashews and raisins,add this over the ghee rice(ney choru) and in the same pan with remaining ghee,add the coconut oil and fry the onions (in batches else you may need more oil) till lightly golden brown. Garnish with the fried onions on top and we served with the special chicken curry.

NOTES
* I have used Rose brand kaima rice. You can make with basmati rice too.
* You can always make this rice with a combination of oil and ghee, or use less ghee. But I feel using these measures mentioned above gives the perfect aroma, flavour and softness to the ghee rice.

Please check out more Malabar special recipes from this blog space:
* Thalassery Chicken Biriyani
* Eenthapazham Achar(Dates Pickle)
* Unnakaya
* Kaya Pola
* Erachi Pathiri
* Kalathappam
* Meen Pathiri
* Chicken Samosa
* Pazham Nirachathu
* Chemmeen Curry(Malabar Style)