Neychoru or Kerala Style Ghee rice is a very rich Pulao recipe that is absolutely tasty. You can make it in a pressure cooker at home or in a pan. Ghee rice is a traditional south Indian pulao recipe that uses jeerakasala rice or jeerai rice but can be made using basmati rice or even sela rice.
This rice recipe is a traditional recipes and uses dry fruits and raisins cooked together with ghee.
You can eat this simple pulao recipe with any vegetable curry or just serve it hot with curd. I love to eat my punjabi style rajma with Ghee Rice and it tastes yummy. If you are someone who loves jeera pulao or vegetable pulao then you would love to cook this easy Indian recipe.
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Ghee – ¼ cup
Cashew nut – 15-16nos
Raisins – handful
Bayleaf – 2nos
Cinnamon (1”stick) – 1no
Black cardamom – 1no
Star anise – 2nos
Fennel seeds (saunf) – 2tsp
Onion sliced – 1cup
Ginger paste – 1 tbsp
Rice (basmati/Jeerakasala) (soaked) – 1cup
Water – 2cups
Salt – to taste
Green chilli – 2nos
Clean, wash and soak the rice for 30 mins. Heat a deep bottomed pan and melt ghee, add cashew nuts, raisins and stir them cook till they brown up a little.
Remove them and keep aside. In the same ghee add bayleaf, cinnamon, cloves, black cardamom, star anise, and fennel seeds.
Stir for few seconds and then add in onions. Cook the onions till they brown. At this stage you can remove a spoon of browned/fried onions to put them for garnish later.
Put in the ginger paste and stir again. Pour water, salt and green chillies. Bring the water to a boil, in the mean while drain the water from the rice and add them to the boiling water.
Add the cashewnuts and raisins back to the rice. Cook the rice till the water level reduces till the level of the rice in the pan, lower the heat, cover and cook till all of the water is absorbed.
Turn off the heat and let it sir for 15mins covered. Remove the lid and carefully scoop out the ghee rice and serve with a curry of your choice or with plain curd.