Kerala Ney Choru Recipe

Cooking Directions

• STEP 1.Wash and soak the rice for 30 minutes, then drain the water.
• STEP 2.Heat ghee in a pan and add whole spices like cinnamon, cardamom, and cloves.
• STEP 3.Add sliced onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 5.Add the soaked rice and sauté for a few minutes.
• STEP 6.Add water, salt, and bring it to a boil.
• STEP 7.Reduce the heat, cover the pan, and let it cook for about 15-20 minutes or until the rice is cooked and fluffy.
• STEP 8.Garnish with fried onions and serve hot with raita or pickle.

Cooking Tips

• Use good quality Basmati rice for the best results.
• You can add vegetables like carrots, peas, and beans to make it a more nutritious one-pot meal.
• Adjust the amount of ghee according to your preference.
• For a spicier version, add green chilies or red chili powder.

Storage and Serving

• Leftover Ney Choru can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the rice in a microwave or on the stovetop with a little water to retain its moisture.
• Serve Kerala Ney Choru as a main course with raita, pickle, or any side dish of your choice.