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ghee rice recipe kerala nei choru neychoru

Ghee Rice Recipe Kerala Style - Nei Choru/Ney Choru Recipe

Ghee rice also known as nei choru or ney choru (Kerala Malabar style recipe) is very delicious and popular rice dish which can be enjoyed as it is or enjoy with any curry, pickles, fresh yogurt or raitha as you like.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 314kcal


Whole Spices

  • 2 Cardamom pods
  • 2 small Cinnamon Sticks
  • 6 cloves
  • 2 Bay Leaves

For Garnishing

  • 1 Onion
  • 12 Cashew Nuts
  • 10 Raisins
  • 2 tablespoons Ghee


  • Chop the onions finely and keep aside. You can keep the onions meant for cooking and garnishing separately.
  • Take a wide pan, add a tablespoon full of ghee, and then add two chopped onions.
  • Add salt and saute the onions with out sticking to the pan. You don't have to caramelize the onions, but make sure they have started to turn brown. Feel free to add a little more ghee if needed. Keep the sauteed onions aside.
  • Wash the rice in 3 to 4 waters and then soak in water for about 15 minutes. This will remove excess starch from the rice so that the stickiness will be reduced. After fifteen minutes, make sure you drain the water from the rice. Keep it aside.
  • Meanwhile gather all spices required for making the ghee rice and keep it aside in a bowl or plate, this will make your work easier.
  • Heat the rice pan, add 1 tablespoon of ghee and then immediately add all the spices to the ghee. Saute the spices in the ghee for a few seconds.
  • Add the rice to the same pan, add the ginger garlic paste and add two more tablespoons of ghee and then stir fry for two minutes. Make sure the rice is not changing color.
  • Add the sauteed onions also to the same pan, mix well and lightly fry for a few seconds so the rice, spices and onions will blend nicely with the ghee. Switch off the stove and keep the pan aside away from heat.
  • In another vessel, boil the water.
  • Add the boiled water to the pan with the rice onion mixture, mix well, and keep it back in the stove. Keep it in high heat till the mixture has started to boil.
  • Once the mixture of rice, spices, ghee, onion and water starts boiling, reduce the heat, close the pan and cook in low flame for about 10 to 12 minutes or until the rice is cooked and water is absorbed.
  • After the rice is cooked and all the water is absorbed, you can switch off the stove and remove the pan from the stove.
  • Stir the cooked ghee rice with a fork so that the rice will be fluffy and won't stick together.
  • It is best to repeat the above step once more after 15 minutes.
  • Keep the rice closed in a casserole so that it will remain hot.

Instructions to prepare the garnishing for ghee rice.

  • Add one tablespoon of ghee to a pan and add chopped onions. Saute it well, as you need to brown the onion and get it caramelized. If you need more ghee, you can add one more tablespoon. Make sure the onion is browned, but not burnt!
  • Keep the caramelized onions aside.
  • Add one more tablespoon of ghee to the same pan.
  • When the ghee is heated, add cashew nuts and sauté them for few seconds.
  • When the cashew nuts start changing the color to golden brown, add the raisins.
  • When the raisins are also fried in ghee, you can remove the fried cashew nuts and raisins from the pan and keep them aside.
  • Garnish the ghee rice with caramelized onions and fried cashew nuts and raisins on top. Serve the ghee rice hot!


The rice is delicious and aromatic, you can serve and enjoy it as it is. You can have it with any side dish you like (preferably channa dal masala  or vegetable curry or paneer dishes) or just use raitha(salad with yogurt) or plain salads.
Tips: Sometimes due to variations in different kinds of stove, the cooking time may slightly vary, so always check the rice as soon as it is 10 minutes to see if the water is absorbed to avoid burning at the bottom.
In case if you feel the rice needs to be cooked more, but the water is all absorbed (this may happen sometimes due to different factors like difference in stove and heat) I recommend not adding more water but I have a solution for you. Heat an iron skillet or pan and keep the pan on top of the skillet (pan should be closed with lid) and heat in medium heat for about 5 to 6 minutes or until rice is all cooked. Check in between and stir occasionally, this will help with cooking the rice evenly.


Calories: 314kcal | Carbohydrates: 56g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 210mg | Potassium: 185mg | Fiber: 2g | Sugar: 2g | Vitamin C: 4.2mg | Calcium: 41mg | Iron: 0.9mg