Kerala Ghee Rice | Nadan Neychor Recipe

Instructions

1. Heat ghee in a large pot or heavy-bottomed pan over medium heat.
2. Add cinnamon, cloves, cardamom, and fennel seeds to the hot ghee. Allow the spices to splutter and release their aroma.
3. Add sliced onions and carrots. Sauté until the onions turn translucent, being careful not to brown them excessively.
4. Pour water into the pot and add salt to taste. Bring the mixture to a rolling boil.
5. Squeeze in lemon juice to help prevent the rice from sticking together during cooking.
6. Add the washed and drained jeerakasala rice to the boiling water. Stir well to combine.
7. Once the rice begins to absorb the water, gently add chopped pineapple and stir carefully.
8. Reduce the heat to low, cover the pot tightly, and cook until the rice is fully cooked and all the water has been absorbed. Stir occasionally to prevent sticking.
9. Prepare the garnish: Fry sliced onions, cashews, and raisins in ghee until golden brown and crispy.
10. Gently mix some of the fried garnish and chopped coriander leaves into the Neychor.
11. Garnish the top of the Neychor with the remaining fried items and fresh coriander leaves.
12. Serve the Kerala Nadan Neychor hot and enjoy!