Ghee Rice evokes feelings! You should keep a recipe for making flawless ghee rice in your back pocket that you can use whenever you have visitors or simply want to spice up a straightforward dish. Even though it's one of the easiest recipes to prepare, you'll feel so satisfied with the way each grain feels and the flavour of the aromatic ghee in each bite! Similar to the recipe for jeera rice, this one has few ingredients and requires minimal preparation time, but the end result is magnificent. Like they say, beauty is in simplicity. 

Nei Choru is a traditional Kerala rice dish made with Kaima Rice also known as Jeerakasala Rice, ghee, nuts, raisins and onions. Kerala, often known as "God's Own Country," is also known as the "Land of Spices." Each area has its own delicious culinary variety. This ghee recipe is made of the Basmati Rice that is commonly found in South-Indian restaurants. 

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Image credit: ShutterstockSome believe that it is a Mughal dish, while others assert that it originates from the Malabar region of Kerala. Regardless of where it came from, ghee rice is now a common ingredient in both vegetarian and non-vegetarian Indian curries. 

This rice dish is not intended for people who simply look at the calories on a plate. But you won't be let down by this one if you enjoy eating and don't mind the occasional extravagance. It is also a rice dish that is frequently ready in time for a gathering.

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A fantastic complement for any Indian dinner, this recipe couldn't be simpler. Try it with a Mediterranean lamb stew; the flavours blended perfectly. 

Ingredients: 

  • 1 kg - Basmati rice

  • 3 or 4 spn - Ghee

  • 15 or 20 nos - Cashew nut 

  • 15 or 20 nos - Raisins 

  • 4 or 5nos  - Onion 

  • 2 nos  - Cinnamon 

  • 2 nos  - Cardamom 

  • 2 nos  - Bay leaves 

  • 2 nos - Cloves 

  • 3 or 4 nos  - Green chilli 

  • 1/2 lime  - Lime juice 

  • Coriander leaf –small amount 

  • Mint leaves-small amount 

  • Salt –to taste 

  • 1½ ltr Water

    • Fry cashews and raisins in hot ghee, then transfer to a small bowl.

  • After that, we add the onion slices. Once the onions are golden, remove from the heat and stir occasionally.

  • Afterward, we take a big pan. Sauté for one minute after adding ghee, bay leaves, cloves, cardamom, and cinnamon.

  • After adding the green chilli and onion slices, sauteing for a few minutes, add the 1 cup of basmati rice, which has been soaked for 10 to 20 minutes, and roast without breaking the grains for 2 to 3 minutes.

  • Salt and lemon juice are then added.

  • Pour in 1 ½ litres of water and stir well.

  • Put a lid on the pan and cook.

  • Give the rice a standing period of 5 to 6 minutes after it has finished cooking.

  • Take off the lid. With a spoon, lightly fluff the rice.

  • Last but not least, we add garnishes of coriander, mint, fried onion, cashews, and raisins.

  • Serve the chicken curry and quick ghee rice in Keralan manner after turning off the heat.

  • Enjoy the taste.