Ghee Rice (Neychoru)

Ghee Rice or NeyChoru is rice fried in ghee along with aromatic spices and then cooked to perfection. It is finally seasoned with Fried onions, Cashews and Raisins. Ghee Rice is very popular in Northern Kerala. It is usually served with spicy Chicken and Mutton gravies.

Ghee Rice

Ghee Rice

I made Ghee Rice for our New Year Party after my attempts of making Pulav flopped. Here is a picture of Ghee Rice from the party table. You can also serve Ghee Rice with any Vegetarian Gravy like Paneer or Mushroom Makhani.

Ghee Rice with Fried Cashews, Raisins and Onions

Ney Choru - Ghee Rice


For Cooking the Rice

  1. Long grain Basmati rice – 2 cups
  2. Ghee (Clarified butter) – 2 tbsp
  3. Thinly Sliced Onions – 1 medium
  4. Cinnamon (Patta) – 2″ piece
  5. Cloves (Grambu) – 4
  6. Cardamom (Elakka) – 2
  7. Fennel Seeds (Perum Jeerakam) – 1/2 tsp
  8. Star Anise (Thakkolam) – 1
  9. Bay leaves (Karuva Ela) – 2
  10. Water – 3.5 to 4 cups (depending on the Basmathi Rice)
  11. Salt – to taste

For Seasoning

  1. Ghee (Clarified butter) – 2 tbsp
  2. Cashews – 1/2 cup
  3. Raisins – 1/4 cup
  4. Crispy Fried Red Onions or Shallots (Store Bought) – 1/2 cup (Alternatively, you can fry thinly sliced onions at home.)

Preparation Method

  1. Soak Basmathi rice for 15 minutes to half an hour. Wash and drain the rice and keep aside.
  2. Heat 2 tbsp ghee in a deep pan throw in fennel seeds, cinnamon, bay leaves, cardamom, cloves and star anise. Saute for 2-3 minutes till fragrant.
  3. Add onions and saute until translucent.
  4. Add the drained rice to the pan and stir fry for 5-7 minutes until the rice begins to change color.
  5. Add water to the pan along with salt and mix well. Bring it to a boil.
  6. Reduce heat to medium low and cover the pan with a tight lid. Cook for around 10 minutes until the rice is cooked and all water has been absorbed.
  7. Switch off the stove and keep the rice covered for another 8 -10 minutes.
  8. Meanwhile, heat 2 tbsp ghee in another frying pan and add cashews and raisins. Saute until cashews are lightly brown and the raisins become plump. Drain and keep aside.
  9. Add fried shallots to the same pan and stir fry for 2-3 minutes. (If you are not using store bought Fried Shallots, then add more ghee to the pan and fry thinly sliced onions until brown.)
  10. Add half of the fried cashews, raisins and shallots to the cooked rice and mix everything gently.
  11. Garnish the Rice with the remaining fried cashews, raisins and onions.


I used store bought Fried Shallots for garnishing as it gives a wonderful taste to the Ghee Rice. If you cannot find these Fried Shallots at your Grocery store, then you can instead fry thinly sliced onions in ghee until brown and add it to the Rice.

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  1. Meera

    Thanks a lot for this wonderful recipe. I followed all your instructions and tried this out yesterday (for the first time) and it came out really well.

  2. Tharani

    I just tried ghee rice for the first time it was so tasty . I never expected it to be this tasty. thank you for your help make me to cook.

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