Nei Soru, also known as Ghee Rice, is a sumptuous and aromatic South Indian dish celebrated for its exquisite simplicity and rich, buttery flavor. Originating from the southern regions of India, particularly Kerala and Tamil Nadu, this dish is a staple in festive feasts, special occasions, and everyday meals alike.
The heart of Nei Soru is the use of high-quality ghee (clarified butter) that imparts a heavenly richness and fragrance to the rice. Fragrant basmati rice is gently sautéed in this golden elixir, along with a handful of aromatic whole spices like cinnamon, cardamom, and cloves. The result is a subtly spiced rice dish with a delicate, buttery aroma that’s both comforting and indulgent.
Nei Soru can be enjoyed on its own as a simple yet satisfying meal or paired with an array of delectable accompaniments such as spicy curries, dals (lentil dishes), or raita (yogurt-based condiments). It’s a versatile dish that harmonizes with the vibrant flavors of South Indian cuisine.
Beyond its exquisite taste, Nei Soru carries cultural significance and represents the essence of hospitality in South India. It’s a dish that welcomes guests and signifies the warmth and generosity of the host. Whether served in a traditional banana leaf or on a modern dining table, Nei Soru is a culinary gem that embodies the rich culinary heritage of South India.
Nei Soru | Ghee Rice
Description
Nei Soru, also known as Ghee Rice, is a South Indian delicacy renowned for its aromatic and buttery flavor. This dish features fragrant basmati rice sautéed in ghee and whole spices, creating a comforting and indulgent side dish or main course that complements a variety of South Indian flavors.
Ingredients
Instructions
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- Wash the basmati rice in cold water until the water runs clear.
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- Soak the rice in water for about 25 minutes, then drain it.
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In a cooker pan, heat the ghee over medium heat.
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Add the cinnamon stick, cloves, cardamom pods, star anise and bay leaf. Sauté for a minute until the spices release their aroma.
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Add some cashew nuts.
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Add the sliced onion and sauté until it becomes translucent.
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Add slitted green chillies.
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Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
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Pour required amount of water. (Rice: water ratio is 1:1.75)
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- salt to taste. Give everything a good stir.
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Add chopped coriander leaves.
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Bring the mixture to a boil.
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Once it starts boiling, add soaked rice without any water.
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Reduce the heat to low, cover the pot with a lid, and let the rice cook for one whistle and simmer for about 5minutes.
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Allow to release the pressure naturally and then open the cooker.
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Flavourful ghee rice is now ready for serving.
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Garnish with fresh coriander leaves.
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Serve this delicious ghee rice with yummy chicken curry.
Note
- Use any variety of rice, Jeeraga samba also will give taste. The rice water ratio vary depends upon the rice you used.
- Prepare it with mild spiciness, as ghee rice naturally carries a gentle and subtle spiced flavo
- After opening the cooker lid, transfer the contents to another bowl. Avoid covering the cooker lid with the whistle again, as this can result in the rice becoming overly soft and mushy
