Kerala Nei Choru (with kaima rice)

Nei choru recipe with step by step photos – Nei Choru is an aromatic savory rice dish made with rice, ghee and spices. This recipe is a Malabar special and from the Kerala cuisine. In Malayalam ‘nei’ or ‘ney’ means ghee and ‘choru’ means rice.

Sharing the way I prepare this ghee rice Kerala style at times to go with a veg stew, parippu curry or any South Indian veg gravy.

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kerala style ghee rice, nei choru recipe

This is a very simple recipe and takes your simple meal to a different level. Rather than having plain steamed rice, some more work and you get a fragrant and delicious rice that goes with any dal recipe.

I have also posted another easy version and you can also check it here → Ghee rice with basmati rice.

For the authentic version of this nei choru recipe, do use seeraga samba rice (kaima rice or jeerakasala rice). If you do not have this variety of rice, then use basmati rice as the next option.

Serve Nei Choru with any coconut based curry like veg korma or Potato stew or stew of your choice. You can even serve it with any dal recipes.

How to make nei choru

A) soaking rice and some preparation

1. Rinse 1.5 cups kaima rice (seeraga samba rice) or basmati rice (300 grams) in the water a couple of times. Then soak rice in enough water for 30 minutes. Later drain the water and keep aside.

rice for making nei choru recipe

2. Heat 4 tablespoons ghee in a thick bottomed pan.

ghee to make nei choru recipe

3. Then add ½ cup thinly sliced onions.

onions to make nei choru recipe

4. Mix and begin to sauté the onions on a low to medium flame.

onions to make nei choru recipe

4. For faster cooking of the onions, add a pinch of salt. Keep on stirring and sautéing the onions till they turn crisp and golden.

onions to make nei choru recipe

5. Sauté till the onions turn crisp and golden.

onions to make nei choru recipe

6. Remove all of the fried onions with a slotted spoon and keep aside.

onions to make nei choru recipe

7. In the same pan add 12 to 15 cashews.

cashews to make nei choru recipe

8. Fry cashews till golden.

cashews to make nei choru recipe

9. Remove with a slotted spoon and keep aside.

cashews to make nei choru recipe

10. Next add 1 tablespoon raisins. When the raisins puff up, remove and keep aside.

making nei choru recipe

Making nei choru

11. To the same pan, add the whole spices – 1 tej patta (Indian bay leaf), 1 inch cinnamon, 3 cloves, 3 green cardamoms. Saute till the spices splutter and crackle.

making nei choru recipe

12. Next add ½ cup of thinly sliced onions.

making ney choru recipe

13. Sauté the onions till translucent.

making ney choru recipe

14. Add rice.

rice for making ney choru recipe

15. Season with salt as per taste.

rice for making ney choru recipe

16. Gently mix the rice with the remaining ingredients.

rice for making ney choru recipe

17. Add 3 cups of water. Mix well. Check the taste of the water and it should taste slightly salty. If not, then add some more salt. For an al dente texture in the rice, you can add 2.5 to 2.75 cups water.

making ney choru recipe

18. Cover the pan with its lid. On a low flame simmer till the water is absorbed and the rice is cooked. Do check a couple of times when the rice is cooking. If the water has dried up and rice is uncooked, then add some more water.

making ney choru recipe

19. Once done, gently fluff the rice.

ney choru recipe

20. Serve nei choru garnished with the fried onions, cashews and raisins. Also garnish with some chopped coriander leaves. You can serve nei choru with a coconut based veg gravy like veg korma or any dal.

nei choru recipe
Few more rice recipes for you!

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Nei Choru (Kerala Style)

5 from 1 vote
Aromatic savory rice dish made with rice, ghee and spices. This recipe is a Malabar special and comes from the Kerala cuisine.
ghee rice recipe kerala style, nei choru recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Course:main course
Cuisine:kerala,south indian
Diet:vegetarian
Servings (change the number to scale):4
(1 CUP = 250 ML)

Ingredients 

  • 1.5 cups kaima rice (seeraga samba rice) or basmati rice or 300 grams
  • 4 tablespoons ghee (clarified butter)
  • 12 to 15 cashews
  • 1 tablespoon raisins
  • 1 cup thinly sliced onions
  • 1 tej patta (indian bay leaf)
  • 1 inch cinnamon
  • 3 cloves
  • 3 green cardamoms
  • 3 cups water
  • salt as required
  • some coriander leaves for garnishing (cilantro leaves)

Instructions

preparation

  • Rinse 1.5 cups kaima rice (seeraga sambar rice) or basmati rice [300 grams] in water a couple of times. Then soak rice in enough water for 30 minutes. Later drain the water and keep aside.
  • Heat 4 tablespoons ghee in a pan.
  • Add ½ cup thinly sliced onions.
  • Mix and begin to sauté the onions on a low to medium flame till they turn crisp and golden. 
  • Remove all of the fried onions with a slotted spoon and keep aside.
  • In the same pan, add 12 to 15 cashews and fry till golden.
  • Remove with a slotted spoon and keep aside.
  • Next add 1 tablespoon raisins. When the raisins puff up, remove and keep aside.

making nei choru

  • To the same pan, add the whole spices - 1 tej patta, 1 inch cinnamon, 3 cloves, 3 green cardamoms. Saute till the spices splutter.
  • Next add ½ cup of thinly sliced onions and sauté till they turn translucent.
  • Then add the rice.
  • Season with salt as per taste. Gently mix the rice with the remaining ingredients.
  • Add 3 cups water. Mix well. Check the taste of the water and it should taste slightly salty. If not, then add some salt.
  • Cover the pan with its lid. On a low flame simmer till the water is absorbed and the rice is cooked.
  • Once done, gently fluff the rice.
  • Serve ney choru garnished with the fried onions, cashews and raisins. Also garnish with some chopped coriander leaves. You can also serve nei choru with a coconut based veg gravy or any dal.

Notes

  • Instead of kaima rice, you can use basmati rice. 
  • The entire recipe can be made in a pressure cooker. If cooking in a pressure cooker, then add 2.5 cups water and pressure cook for 2 to 3 whistles. 
  • For a vegan version, use oil instead of ghee. Just add 3 tablespoons oil. 
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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5 comments/reviews

  1. Tried the dish and came out perfecto. Really got the Kerala taste..5 stars

    • thanks a lot remya. glad to know.

  2. Hi Dassana,for 6 cups cooked rice how many cups of uncooked rice should I take?

    • Parul, i think it should be around 1.75 to 2 cups. it depends upon the quality of the rice.

  3. Recipes are nice