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Neichoru | Kerala Style Ghee Rice

  • Total Time: 20 minutes
  • Yield: Serves 3


A traditional Muslim dish from the Malabar region of Kerala, Neichoru or Ghee Rice is prepared on all special occasions. A quick to make and easy dish, Neichoru is cooked with clarified ghee, spices and dry fruits.


  • 1 cup basmati or jeerakasala rice
  • 1+ 1 onion, finely sliced
  • 1 star anise
  • 3 cloves
  • 3 cardamon
  • 2, 1" cinnamon stick
  • 1 bay leaf
  • 1/2 tsp Salt
  • 2 cups boiling water
  • 2 tbsp ghee (You may use up to 1/4 cup ghee)
  • 1/4 cup cashews
  • 1/4 cup raisins


  1. Wash and drain rice a few times. Keep aside.
  2. Heat 1 tbsp ghee in a pan and roast the cashews and raisins. Remove and keep aside.
  3. Fry one finely sliced onion for garnish. Remove and keep aside.
  4. To the same pan, add another tablespoon of ghee, and saute the dry spices like star anise, cloves, cinnamon, and bay leaf.
  5. Add the remaining finely sliced onion and saute till golden brown.
  6. Add drained rice and saute till the water is evaporated. Be gentle, the rice shouldn't break.
  7. Cook rice adding water and salt.
  8. Once cooked, fluff up the rice using a fork, this will separate the rice grains.
  9. Garnish with fried cashews, raisins, and onions.


There are different ways of cooking rice. You can cook in a pressure cooker for two whistles on high flame. You can also use a rice cooker or cook in a pot and drain excess water. If you are using the latter method, it may take up to 8 mins, depending upon the quality of the rice.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Indian/Kerala