Malabar special Ghee Rice (Neychoru)

Malabar special Ghee Rice (Neychoru)

Most popular traditional aromatic NeyChoru or ghee rice usually served with spicy non veg curries especially prepared by Muslim community of Malabar region of Kerala


  • Kaima/jeerakashala/barkhath rice – 2 cups( can also use basmati rice)
  • Boiled Water- 4 cups
  • Onion – one small finely chopped
  • Ghee -3 tbs
  • Pepper seeds-6-7 nos
  • Cardamom-3
  • Bay leaf-2
  • Cinnamon-2 small sticks
  • Cloves-4
  • Salt
  • Cashews and raisins- half cup for garnishing
  • Onions one medium sized chopped finely for garnishing
  • Chopped coriander and mint leaves for garnishing


  • Wash and drain the rice and keep aside.
  • Heat ghee in a wide and deep pan. Add all spices and saute.
  • Add onion and fry till pink colour
  • Add the rice and saute for about five minutes u till the colour of rice changes
  • Add water and salt according to your taste
  • Cover and cook on low flame till the water is dried completely and rice is cooked.
  • In another pan heat one tsp ghee add nuts and raisins- and fry.remove and keep aside
  • In same oil fry onions until golden brown
  • Garnish the cooked rice with fried onions, cashew and raisins and chopped mint and coriander leaves.
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