Neychoru/Malabar Ghee Rice

Neychoru/ Malabar Ghee Rice

Ghee rice is a rich and fragrant rice that can be paired with spicy chicken or mutton curry. Ghee/ clarified butter gives an exotic twist to regular boring rice and transforms it into a beautiful and satisfying meal. Ghee adds a richness and nutty flavor to the rice, and the dish is garnished, with aromatic spices, fried onions, nuts, and raisins- all preferably fried in ghee. It also has a mild yet pleasing aroma from spices, lemon, and rose water. You can get creative and try flavors like mint, saffron, and pineapple.

Ghee rice is so versatile that it goes with any curry, both vegetarian and non-vegetarian. But let us talk about the best combination. It goes well with spicy Malabar chicken curry, mutton curry, beef fry, or Malabar chicken fry. Together the flavors and taste is simply unique, and it is a great way to spruce up your meals. If you are in a time crunch or have sudden guests and do not have much time to make an elaborate dinner or lunch, this recipe is perfect for you. This recipe is popular in the Malabar region of Kerala. Have you ever tried Malabar recipes? Lately, I have been trying a lot of recipes, and it is a whole new thrilling world of flavors, made with easily available ingredients. Sometimes best of the flavors can be achieved, with simple ingredients, and ghee rice is a perfect example of an easy to put together a comforting rice dish. Give this recipe a try, you will surely love it.

In the Malabar region, ghee rice is made with special rice called jeerakashala/Kaima rice. It is aromatic small grain rice used for traditional cooking like biryani and ney chooru. But if Kaima rice is not available the next best option is Basmathi rice. For this recipe, I am using basmati rice.

It is best to fry the whole spices and rice in ghee before adding liquid. This will not only make it aromatic but will ensure that the grains do not stick and get mushy. Each grain of rice is coated in ghee with a mild yet pleasing aroma from the earthy spices. If you do not want to use lots of ghee in your rice, try adding half ghee and half butter or coconut oil. Fried onions, nuts, and raisins add a caramelized flavor along with a sweet crunch. Lemon juice, rose water, pineapple, mint, and saffron can be used to flavor the rice and give you the feel of an exotic eating experience.

Neychoru/Malabar Ghee Rice Recipe

Ingredients
Basmati Rice- 2 cups
Water- 2 1/2 cup
Cinnamon stick- 2 piece
Cloves-5
Cardamon- 3
Fennel seeds 1/2 tsp( optional)
Bay leaf-1
Star Aniseed- 2
Ghee- 2 tsp+ 2 tsp oil
Onion -1 medium thinly sliced
Ginger garlic paste- 1 tsp (optional)

For garnish
Thinly sliced onion- 1 medium
Cashew nuts- 15-18
Raisins -2 tbs
Ghee melted-2 tsp

Wash and soak rice for half an hour, drain and keep aside.
Heat oil in a deep quart pan and add ghee and oil. Add the whole spices and saute till there is a beautiful aroma of spice. Add ginger-garlic paste and saute and after a minute, add sliced onions and fry till it turns slightly golden brown.

To this, add the rice and fry in medium flame for two to three minutes till the rice changes color and is well coated, with ghee. Pour in 4 cups of warm water and salt as needed and allow it to boil. Cover, reduce heat, and cook till all the water is absorbed and the rice gets cooked. Switch off the flame and using a fork, make the rice fluffy. Pour one tsp of rose water and one tsp of lemon juice. Mix gently with the rice and set aside.

In a separate pan, heat ghee and fry cashew nuts and raisins. Drain and keep aside. In the same pan fry, sliced onions till brown and crispy. Garnish this over the rice and serve it with spicy chicken curry and salad.