Neyychor (Special Ghee Rice) in a pressure cooker

 🌿 You can make Neyychor (Special Ghee Rice) very easily in a pressure cooker without losing its authentic taste. Here’s the step-by-step method:

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🌾 Ingredients (serves 4)

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

• Ghee – 4 to 5 tbsp

• Onion – 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)

• Hot water – 3 cups (for kaima rice; use 1:1.5 ratio for basmati)

• Salt – to taste

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🥣 Method

1. Prepare garnish

• Heat 2 tbsp ghee in the cooker.

• Fry cashews until golden, remove.

• Fry raisins until they puff up, remove.

• Fry sliced onions till golden brown, remove & keep aside.

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2. Cook Neyychor in Cooker

1. In the same cooker, add the remaining ghee.

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

3. (Optional) Add ginger-garlic paste and sauté briefly.

4. Add drained rice (soaked 15–20 mins & drained well) → fry for 2–3 minutes in ghee.

5. Add hot water + salt.

6. Close cooker lid → cook on medium flame till 1 whistle.

7. Switch off immediately. Allow pressure to release naturally (do not open early).

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3. Assemble

• Open lid, fluff rice gently with fork.

• Mix in some fried onion, cashews, raisins.

• Garnish the rest on top before serving.

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🍴 Serving Ideas

• With Malabar chicken curry, egg roast, or mutton stew.

• For a veg option, pair with vegetable kurma or chana masala.

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✨ Tips for Cooker Neyychor:

• Always use hot water → prevents rice from sticking.

• Don’t exceed 1 whistle (or rice may overcook).

• Rest rice covered for 10 minutes after cooking → fluffy texture.