Neychoru is rice fried with spicies in ghee. It is a semi Biriyani made in Malabar/ Kerela. I love to eat neychoru with gravy meat curry like Goat or Chicken curry. But this can also be served with vegetarian curries. Neychoru is a Malayalam word meaning ghee rice. Ney means ghee and Choru means rice in Malayalam.


Ingredients for Cooking Neychoru or Ghee Rice:

  1. Basmati rice 2 cups
  2. Water 4 cups
  3. 1 Onions
  4. Garlic Paste 1/2 tsp
  5. Ginger paste 1 tbp
  6. Ghee 4 tbsp
  7. Cinnamon sticks 2 inches long
  8. Cardamon 4 pcs
  9. Black Pepper Powder 1/4 tsp
  10. Chillies cut into pieces 2
  11. Bay leaves/Tespatta 4 -5 leaves
  12. Sarso 1/4 tsp
  13. Jeera 1/4 tsp
  14. Salt as desired
  15. Fresh Coriander Leaves

For Garnishing Neychoru or Ghee Rice:

  1.  Raisins 1/4 cup
  2. 2 Onions
  3. Cashew nuts 1/4 cup
  4. 4 tbsp ghee/oil

Method for Cooking Neychoru or Ghee Rice:

  1. Thinly slice the onions.
  2. Rinse and cut the Coriander leaves into small pieces.
  3. Break the Cinnamon stick into smaller pieces.
  4. Grind the cardamons in a mortar.
  5. Rinse the rice, drain the water and keep it aside.
  6. Heat the ghee in a cooker and splatter in sarso, let it spout.
  7. Add sliced onions, jeera, cinnamon, cardamon, ginger paste, garlic paste, black pepper, bayleaves and chillies. Stir while frying, fry till onions are slightly brown.
  8. Add the washed rice, salt, coriander leves and stir.
  9. Add 4 cups of water stir and close the cooker lid.
  10. Let the neychoru cook till rice is tender.

Method for preparing Garnishing for Neychoru or Ghee Rice:

  1. Thinly slice the Onions.
  2. Heat ghee and fry the sliced onions till brown.
  3. Take out the onions and fry the cashews till slightly brown.
  4. Take out the cashews and fry the Raisins.
  5. Sprinkle the fried onions, Cashews and raisins over the cooked neychoru.
  6. Mix the neychoru and serve with gravy meat.


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