Ghee rice (Neyitha nuppu / Neyi Choru)

This one-pot, restaurant-style, easy ghee rice (ney choru) recipe is a keeper. Learn dish up this fragrant south Indian dish in under half-hour using an Quick Pot or over the stovetop.

While this evenly spiced-up side dish is usually made for special occasions (entertaining, weddings, etc.), it is straightforward enough to make every night of the week. This straightforward ghee rice recipe pairs very well with kormas, dals, and curries.

Should you haven’t had ghee rice before, here’s how I might describe it – Basmati rice cooked in ghee and served with tempered fragrant spices, cashews and raisins, and caramelized onions. While it is analogous to cumin or jeera rice, ghee rice has a mildly sweet taste resulting from the addition of dry fruits and a touch of sugar.

Growing up, ghee rice was reserved for when guests were over. It was served as a side dish to Kori gassi, masala egg, barbecue, and other Mangalorean dishes that mom would make. It is usually served in restaurants with kormas (each chicken and vegetarian), chicken curry, and egg curry.

Since I come from the Tulunad region in Karnataka, we call it ‘Neyita nuppu‘, where ‘Neyi’ stands for ghee and ‘nuppu’ means rice. This dish can be popular in Kerala and Tamilnadu and is popular as Malabar neyi choru (choru = rice).

Alternate names include Kerala ghee rice, Nei choru, Ghee fried rice, nei sadam, and ghee bhat.

Reasons to like this recipe

• This restaurant-style recipe uses only one dish – easily made in a pressure cooker (stovetop or electric) or a wok.
• Kid-friendly – appeals to kids since it is mildly spiced and has a touch of sweetness.
• An ideal accompaniment to Indian curries – This rice dish’s savory and sweet flavor balances the warmth in any spicy curry.
• It cooks in under half-hour – perfect for entertaining in addition to for a weeknight meal.
• Great technique to repurpose leftover rice – mix leftover rice with a tempering of nuts and fried onions.

Here’s what that you must make the recipe

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Ghee rice (Neyi choru / Neyita Nuppu)

This restaurant-style, easy ghee recipe is a keeper! Learn dish up this fragrant south Indian dish in under half-hour using an Quick Pot or over the stovetop.

Prep Time : 5 mins

Cook Time : 15 mins

• 1 cup Basmati rice
• water as needed depending on cooking method – see instructions
• 4 tablespoons ghee, divided
• ¼ cup cashews
• 2 tablespoons raisins
• 2 cups thinly sliced onions 1 medium onion

Whole spices

• 1-2 green chilies finely chopped
• 1 cinnamon stick 3-inch long
• 1-2 Indian bay leaves
• 2 cloves
• 3-4 green cardamom
• 1 star anise
• 1 teaspoon salt
• 1 teaspoon sugar optional
• 1 teaspoon fennel seeds (saunf) optional
• ¼ cup finely chopped cilantro

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Wash and soak the rice: 

• Add rice to a colander. Wash the rice by gently rubbing them together with your fingers to dislodge any dirt and starch.

• Transfer the rice to a medium saucepan and soak it in 3 cups water for half-hour.

Quick Pot cooking:

• Drain the rice and put aside.

• Select Sauté and set the time to half-hour. Set the temperature to medium. When the display reads “Hot”, add 2 tablespoons of ghee.

• Once the ghee is hot, add the onions and fry them till the perimeters start browning. Add cashews and raisins to the fried onions.

• Fry till the cashews turn golden brown and the raisins begin to plump up.

• Use a slotted spoon and transfer the onions together with raisins and cashews to a plate.

• Add 2 tablespoons of ghee to the inner pot. When it heats up, add green chilies and the entire spices – cinnamon stick, bay leaves, cloves, green cardamom, and star anise seed.

• Fry the spices for about 10-15 seconds, after which add rice. Saute the rice for about 1-2 minutes before adding salt, sugar, fennel seeds (if using)

• Add 1.25 cups of water and blend well.

• Press the “Warm / Cancel” button after which select “Pressure Cook.” or “Manual” depending in your model.

• Adjust the time to three minutes and set the pressure selection at low. Cover the Quick Pot lid and lock it. Be sure the vent is at sealing position.

• Once the cooking cycle completes, the Quick Pot will switch to the Warm cycle. Wait for 10 minutes after which fastidiously release pressure. Open the lid and let the steam escape.

Resting the rice

• Cover the Quick Pot and let the rice rest undisturbed for five minutes. Fluff the rice gently with a fork.

• Sprinkle chopped cilantro and top with cashews, fried onions and raisins.

• Serve hot with veg korma or a curry of your selection.

Stovetop cooking: 

1. Drain the rice and set it aside.

2. Place a wok/kadhai over medium heat and add 2 tablespoons of ghee.

3. Once the ghee is hot, add cashews and fry them till they’re golden brown. Add raisins and fry them till they plump up.

4. Use a slotted spoon and transfer the raisins and cashews to a plate.

5. Add two more tablespoons of oil to the wok/kadhai. Once the ghee heats up, add the onions and fry till it turns golden brown. Use a slotted spoon and transfer the fried onions to the identical plate.

6. Add green chilies and the entire spices – cinnamon stick, bay leaves, cloves, green cardamom, and star anise seed.

7. Fry the spices for about 10-15 seconds, then add rice. 

8. Saute the rice for about 1-2 minutes before adding salt, sugar, and a pair of cups water.

9. In roughly 6-8 minutes, the water will begin to boil and evaporate from the surface. When craters appear, cover the saucepan with a tight-fitting lid and switch down the warmth to the bottom setting and cook for one more 5 minutes and switch off the warmth. 

10. Open the lid and let the steam escape.

11. Resting the rice: Cover the saucepan and let the rice rest undisturbed for five minutes – this enables the steam coming out of the rice to redistribute and allows all of the layers of the rice to cook evenly.

12. Wait for five minutes, after which fluff the rice gently with a fork.

13. Sprinkle chopped coriander leaves and top with cashews, fried onions, and raisins. Serve immediately.

Read the post for helpful information on ingredient swaps, storage suggestions, meal prep ideas and variations!

Disclaimer: Approximate dietary information is provided as a courtesy and may vary depending on the precise ingredients/brands used. If you’ve gotten health issues, please work with a registered dietician or nutritionist.

Calories: 416kcalCarbohydrates: 57gProtein: 6gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 38mgSodium: 629mgPotassium: 324mgFiber: 4gSugar: 5gVitamin A: 75IUVitamin C: 9mgCalcium: 60mgIron: 2mg

Method: Quick Pot, Stovetop

Variations/substitutions

While neyichoru or neyitha nuppu is a well-liked South Indian dish, I’m sure there are regional variations to this dish across India. Listed below are a number of other ways you’ll be able to create your personal twist to this easy ghee rice recipe.

• Coconut ghee rice – to make South Indian coconut rice, reduce the water by 1/2 cup and replace it with 1/2 cup of coconut milk.
• Jeera ghee rice – Add cumin seeds to the tempering together with the spices. Once the cumin seeds begin to sizzle, add rice and proceed cooking.
• Sorts of rice – As a substitute of Basmati rice, you should use jeerakasala rice / kaima rice or jeera / seeraga samba rice – no soaking required.
• Spices – You possibly can add additional spices to the tempering, akin to a strand of javitri (mace) for a teaspoon of black peppercorns to make it more peppery and spicy.
• Lime juice – Finish off the rice with a tablespoon of lime juice for a pleasant tangy twist.
• Ginger garlic paste – Add it with the onions and saute till the raw taste disappears.
• Veggie ghee rice – add grated carrots and green peas to this rice.

prep ahead

You possibly can cook Basmati rice as much as 3 days ahead of time. Be sure to chill it completely before storing it in an airtight container. When able to serve, add the tempered nuts and fried onions.

To save lots of time, you might use store-bought fried onions rather than homemade fried onions.

Storage suggestions

Reheating leftover rice – Add a tablespoon of water for each cup of leftover rice. Mix well and pressure cook for zero minutes. When the cooking cycle is complete, move the valve to ‘venting’ to release pressure immediately.

You may also use a microwave to reheat the rice.