SPECIAL GHEE RICE/ NEYYCHOR

Here’s a classic Kerala–Malabar style Special Ghee Rice (Neyychor / Nei Choru) recipe 🌿🍚 – rich, fragrant, and perfect for festive occasions.

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🌾 Ingredients (serves 4)

• Jeerakasala rice / Kaima rice (preferred, else basmati) – 2 cups

• Ghee – 4 to 5 tbsp

• Onions – 2 large, thinly sliced

• Cashew nuts – 12 to 15

• Raisins – 2 tbsp

• Cinnamon – 1 inch stick

• Cloves – 3

• Cardamom – 3

• Bay leaf – 1

• Ginger-garlic paste – 1 tsp (optional, traditional Malabar version sometimes skips)

• Water – 3½ cups (for jeerakasala; use 1:1.5 ratio for basmati)

• Salt – to taste

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🥣 Method

1. Prepare the garnish

• Heat 2 tbsp ghee in a heavy-bottomed pan.

• Fry cashews until golden → remove.

• Fry raisins until they puff up → remove.

• Fry sliced onions until deep golden brown & crisp → drain and keep aside.

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2. Cook the rice

1. Wash and soak rice for 20 minutes; drain.

2. In the same pan, add remaining ghee.

3. Add cinnamon, cardamom, cloves, bay leaf → sauté until aromatic.

4. (Optional) Add ginger-garlic paste, sauté briefly.

5. Add drained rice, fry gently for 2–3 minutes in ghee (this step makes rice separate & flavorful).

6. Add measured hot water + salt.

7. Cover and cook on low flame until rice is done (about 15 minutes).

8. Switch off and keep covered for 10 minutes to allow steam resting.

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3. Assemble Neyychor

• Fluff rice gently with a fork.

• Mix in half of the fried onion, cashews, and raisins.

• Garnish the top with the remaining fried onion, cashews, and raisins.

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🍴 Serving Suggestions

• Traditionally served with Malabar chicken curry, beef varattiyathu, mutton curry, or egg roast.

• Can also pair with vegetable kurma or stew for a lighter version.

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✨ Chef’s Tip:
For authentic Kerala Muslim “Neyychor” style, use kaima rice + lots of ghee + caramelized onions. The rice should be soft, fluffy, and aromatic, never sticky.