Ney Choru, also known as South Indian Ghee Rice, is an aromatic and celebratory rice dish that transforms the simplest ingredients into a truly regal accompaniment. Perfumed with fragrant basmati rice and luscious desi ghee, this classic recipe is a staple at festive gatherings and special feasts across South India, particularly in Kerala. The richness of ghee toasted cashews and raisins, along with the subtle warmth of whole spices like bay leaf, cinnamon, cardamom, and cloves, give this rice unparalleled flavor and texture. Though Ney Choru is decadent on its own, it truly shines when served alongside spicy kurma or coconut-based gravies, making it the perfect foil to bold and hearty curries.
Preparation is refreshingly straightforward: basmati rice is gently sautéed with golden onions and a medley of spices before being simmered to fluffy perfection. The crowning touch is a scatter of crisp fried cashews and sweet raisins for every bite. You can easily adapt this versatile rice to your table by adding coconut, green peas, or seasonal vegetables to make it more substantial. Ney Choru is not only an excellent centerpiece for celebrations but also a clever way to use up leftover rice, making it a weekday lunch-box favorite. Whether paired with festive curries or relished as a simple comfort meal, this dish is bound to be a star at your next meal.
Ney Choru Recipe | South Indian Ghee Rice
Print RecipeIngredients
- 1 tbsp ghee (clarified butter)
- 8 cashew halves
- 2 tbsp raisins
- 1 bay leaf
- 1 inch cinnamon stick
- 2 cardamom pods
- 5 cloves
- ½ tsp whole peppercorns
- ½ onion, thinly sliced
- 1 green chili, slit
- 1 cup basmati rice, soaked
- 2 cups water
- 1 tsp lemon juice
- 1 tsp salt
Instructions
Melt ghee in a large kadai or deep pan over medium heat, then fry cashews and raisins until golden. Remove and set aside.
In the same ghee, sauté bay leaf, cinnamon, cardamom, cloves, and peppercorns until aromatic.
Add sliced onion and green chili; cook until onions turn golden brown.
Add the soaked, drained basmati rice and toast with the spices for a minute, being careful not to break the grains.
Pour in water, lemon juice, and salt. Stir gently and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer until the rice is tender and fluffy, about 20 minutes, or cook for two whistles in a pressure cooker.
Turn off the heat and let the rice rest covered for 5 minutes, then gently fluff with a fork.
Top with the reserved fried cashews and raisins, mix gently, and serve hot with your favorite kurma or spicy curry.
Notes
Tips:
Use high-quality basmati rice for fluffy, distinct grains and an authentic aroma., Soak the rice in water for at least 20 minutes before cooking to ensure even texture., Fry the nuts and raisins first for added crunch and to prevent burning., For extra flavor, try adding a handful of coconut flakes, green peas, or other mild vegetables., Leftover rice can also be transformed into ney choru; simply stir-fry with ghee and spices.