Ghee Rice / Nei Choru

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by: Seena Koshy






Ghee Rice or Nei choru, is so simple and easy to make. I think all the newly wedded girls can try out this rice dish which is an amazing way to show off your culinary skill to your dear ones.. Some people make ghee rice by cooking rice first and then seasoning all spices and then adding the cooked rice to this. Here I fried all spices, then fried the rice and then cooked it by adding sufficient water. Both ways it tastes awesome. The caramelised onion and ghee fried cashew nuts and raisins give an authentic taste to the dish. All the non-vegetarians can have this ghee rice with any spicy non –veg gravy dishes like (herfs) Chettinad chicken curry, spicy mutton curry or Nadan Beef Curry and that will definitely make your meal so special. If you have any non-veg items ready in your refrigerator, you can call your friends confidently after making this ghee rice. Yes, a good meal is ready now. It goes well with both veg and non-veg south Indian dishes. You can make it with just handful of ingredients. It’s so tasty and filling too. The fragrance from the ghee rice and the frying of onions and cashew nuts fill your house in no time. The one I made was so fluffy and tasty. I have used Milma ghee for this. Ghee is clarified butter. After garnishing it with fried cashews, Raisins and onions I myself felt so happy because of its awesome look at the end!!




ingredients

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serves: 5

Ingredients:

2 cups Basmati Rice – Basmati Rice

1 tsp Lemon Juice – lemon juice

4 cups Hot water – 1/4 hot water

Salt – as needed

1/2 cup Ghee – ghee

1 medium Onion – (thinly sliced) onion

piece Cinnamon – 2" cinnamon

2 Cardamom – cardamom

4 cloves – cloves

1/4 tsp Fennel seeds – fennel seeds

2 leaves Bay – small bay leaves

1 Star Anise – star anise

2 pinches Cumin seeds – Cumin seeds

Salt – to taste

For garnishing:

2 Ghee – tbsp.

1/2 cup Cashews –

1/4 cup Raisins –

1/2 cup Crispy Fried Red Onions or Shallots – (store bought)

Nutrition Facts
Ghee Rice / Nei Choru

Servings Per Recipe: 5

Amount per Serving

Calories: 572

  • Total Fat: 21.6 g
  •     Saturated Fat: 12.9 g
  •     Trans Fat: 0.8 g
  • Cholesterol: 52.9 mg
  • Sodium: 697.5 mg
  • Total Carbs: 86.2 g
  •     Dietary Fiber: 8.4 g
  •     Sugars: 8.9 g
  • Protein: 14.5 g
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preparation

1.  How I made:

2.  Rinse the rice thoroughly in cold water several times till the water is clear and then drain the water.

3.  Boil 4 cups of water with salt and switch off the stove and keep it in the stove itself to stay it hot.

4.  In a non-stick/heavy bottomed pan, heat ghee over medium heat.

5.  Add in all spices and toss it for about thirty seconds or until aromatic.

6.  Add onions and cook it till translucent.

7.  Add the washed and drained Basmati rice and toss it gently for few minutes till the edges turn translucent

8.  Add water and salt. Cover the pan and let it come to boil. The water should be little more salty at this point of time.

9.  Reduce heat to low. Simmer it for 10 minutes or until the rice is done.

10.  Make sure you stir the rice occasionally so that it doesn’t stick to the bottom of the pan.

11.  Remove the pan from the stove and let it stand covered for another ten minutes.

12.  Remove the lid of the pan. Let the rice remain for another couple of minutes. It will help the rice to loss it’s wetness.

13.  Gently fluff the rice with a fork.

14.  Garnish your ghee rice with fried onions, cashews and raisins.

15.  Serve it with Onion Raitha, any pickle and one veg or non-veg side dish.. I made kachamber salad.

16.  Do try the recipe and leave your valuable comments. Happy Cooking!!!

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