Ghee rice / Ney choru as it is commonly called is a famous delicacy of south India and it is extremely easy to make. It is special of Malabar coastal region in Kerala. This ghee rice is popular in many restaurants, wedding and party menus. It can be prepared in two methods, one is one pot method, a traditional method made in pressure cooker. the other one is made with pre-cooked rice and tempered with spices and herbs. Usually, Ghee rice goes with any gravy like mixed vegetable curry, chicken curry, egg curry. If I planning for hot spicy lunch, my second daughter usually ignore spicy dishes in that time I prepare this and mix with dal and feed her. It gives me little satisfaction. The slight sweetness from the onions and that spice from the green chilli is really prominent with every bite. Basmati Rice works best with this recipe, as it is very aromatic and adds a nice, delicate flavor. But, we can use seerahasamba rice.
Watch Ghee Rice Recipe in Tamil
Ghee Rice Recipe | Neychoru Recipe | Ghee Bhat
Ingredients
To Temper
How to make Ghee Rice Recipe
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Take Basmati rice wash twice and soak in water for 15minutes. And soak 7-8 cashew nuts in water.
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Heat the pan with little oil to fry the sliced onions for fried ones.
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Fry them in medium flame with continuous stirring until turns golden brown colour.
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Heat the pressure pan with ghee.
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Add items listed under “To Temper” section.
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Add thinly sliced onions. Sauté well.
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Add slitted green chillies and ginger garlic paste. Sauté until raw smell goes off.
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Add little mint and coriander leaves not more.
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Add soaked cashew nuts and thick curd. Toss well till become little mushy.
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Add roughly chopped tomato. Sauté well for 1 min.
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Add required water. (Rice: water ratio is 1:2)
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Add table salt. Mix well, allow to boil.
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Add soaked rice without adding any water.
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Mix gently. Pressure coon in medium flame for 1whistle.
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Allow to release pressure naturally. Open the lid.
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Mix carefully.
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Garnish with fried onions.
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Yummy ghee rice is ready to serve.
