SPECIAL GHEE RICE/ NEYYCHOR BY BAKING

making Neyychor (Ghee Rice) in an OTG oven gives it a rich dum (sealed baking) effect, very close to wedding-style neyychoru. Here’s how you can do it:

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🌾 Ingredients (serves 4–5)

• Jeerakasala / Kaima rice (or basmati) – 2 cups

• Ghee – 5 tbsp

• Onions – 2 large, thinly sliced

• Cashew nuts – 12–15

• Raisins – 2 tbsp

• Whole spices – 3 cardamoms, 3 cloves, 1-inch cinnamon, 1 bay leaf

• Ginger-garlic paste – 1 tsp (optional)

• Hot water – 3½ cups (for kaima; 1:1.5 ratio for basmati)

• Salt – to taste

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🥣 Method

1. Prepare garnish

• In a pan, heat 2 tbsp ghee.

• Fry cashews → remove.

• Fry raisins → remove.

• Fry onions till golden brown (birista style) → remove & keep aside.

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2. Parboil the rice

1. Wash and soak rice for 20 minutes.

2. Boil water in a vessel with a little salt and 1 tsp ghee.

3. Add rice and cook until 70% done (should still have a bite).

4. Drain water fully and spread rice on a plate to cool slightly.

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3. Prepare for OTG baking

1. Preheat OTG to 180°C.

2. Grease a deep oven-safe dish with ghee.

3. Spread one layer of rice.

4. Sprinkle fried onions, cashews, raisins.

5. Add another layer of rice → repeat garnish.

6. Drizzle 2 tbsp melted ghee over the top.

7. Cover tightly with foil (to trap steam).

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4. Bake (Dum method)

• Bake at 180°C for 20–25 minutes.

• The steam inside will finish cooking the rice and infuse the ghee + fried onion flavor.

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5. Serve

• Fluff gently with a fork.

• Serve with Malabar chicken curry, mutton stew, or vegetable kurma.

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✨ Chef’s Tips:

• For a Malabar “wedding taste”, add a few drops of rose water or kewra water before baking.

• You can also add a pinch of crushed pepper and cumin while layering for depth of flavor.