Neychoru or Ghee Rice is something that is so usually made on Fridays in our home. If it’s not biriyani, it has to be neychoru served with some spicy beef curry, or if beef is not available, then chicken curry, irrespective of whether it is here or it is back home. However, somehow, I seem to have a love-hate relationship with this item. I love the aroma of it – the ghee and the spices really entice me but when it comes to eating it, how much ever well it is made and whatever lovely curry accompanies it, I cannot get myself to eat it. I really don’t know why. That doesn’t mean that I have not had it, I have eaten it during my early days of marriage, in order to avoid any heart breaks to the hosting parties. But then, not with a full heart… I would prefer chapathi or even bread to go with that curry rather than this… So why do I post Neychoru here? As a prelude to a yummy biriyani recipe that will come up soon… but for that, do stay tuned!!! 🙂
- 2 cups basmati rice/ jeerakashala rice (I've used basmati)
- 4 tbsp ghee
- 3 cloves
- 2 cardamom
- A small pc cinnamon
- 5-6 peppercorns
- 1 bay leaft
- 1 tsp ginger paste
- 1 small onion, sliced
- 5-6 curry leaves
- 600 ml hot water
- Salt to taste
- Wash and soak rice for 30 minutes. Drain and keep aside.
- Heat ghee in a saucepan. Add the whole masalas and saute for a minute till a beautiful aroma engulfs your kitchen. (I can still smell, despite my blocked nose!!)
- Add in the curry leaves and ginger paste and saute for a minute. Now add in the onion and fry till it becomes transluscent.
- Add the rice and saute it in the ghee for around 5 minutes till it becomes dry and crisp.
- Add in the hot water, increase the flame to high and wait till the water boils.
- Add salt at this juncture and adjust according to taste.
- Once the water boils, reduce the flame to bare minimum, close the lid tightly and leave it for 10 minutes undisturbed.
- Open the lid, give the rice a good mix and check if it is well cooked. If it is not, then leave it for around 5 minutes till done.
- Serve hot with some spicy curry and dal.
2. Use pure cow's ghee. You can use vegetable ghee, but nothing can beat the taste of cow's ghee.
3. As for the water, ensure to keep it for boiling at the time you are sauteeing the onions. So by the time the rice is crisp, the water boils and is kept on off mode for sometime. Do not let it cool off - the rice will stick!