Kerala Ghee Rice (Neyy Chor) Recipe
2024-01-01 • Nakul • Cooking 45 minutes
Ingredients
- Jeerakasala rice 3 cups
- Ghee 0.75 cups
- Cardamom pods 8 pieces
- Cloves 8 pieces
- Cinnamon stick 2 pieces
- Bay leaves 2 pieces
- Cashews 12 pieces
- Raisins 15 pieces
- Onion 1 medium
- Salt 1 tsp
- Water 6 cups
Nutrition
Calories450
Protein6g
Carbohydrates60g
Fats22g
Instructions
- Rinse the Jeerakasala rice thoroughly and soak in water for 20 minutes. Drain completely.
- Heat ghee in a heavy-bottomed pot. Fry cashews and raisins until golden brown; set aside.
- Fry thinly sliced onion in the same ghee until golden and crispy. Remove and set aside.
- Add cardamom, cloves, cinnamon, and bay leaves to the ghee. Sauté until fragrant.
- Add the drained rice and sauté for 2-3 minutes to lightly toast.
- Pour in 6 cups of boiling water and add salt. Stir well and bring to a boil.
- Reduce heat, cover, and simmer until all water is absorbed and the rice is cooked through.
- Turn off the heat and let the ghee rice rest, covered, for 5-10 minutes.
- Fluff the rice with a fork and garnish with fried onions, cashews, and raisins. Serve Kerala ghee rice hot!
