Nei Choru (Kerala Style)

5 from 5 votes

Aromatic savory rice dish made with rice, ghee and spices. This recipe is a Malabar special and comes from the Kerala cuisine.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Main Course

Cuisine: Kerala, South Indian

Diet: Gluten Free, Vegetarian

Difficulty Level: Easy

Servings:

Calories: 423kcal

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.

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.

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.