Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
Tender chicken pieces pan-roasted in a fragrant blend of classic Kerala spices, onions, and curry leaves. This semi-dry dish is packed with flavor and pairs perfectly with appam, parotta, or rice.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Ghee Rice, Kerala Chicken Roast and Cucumber Raita
Aromatic Ghee Rice with perfectly spiced, protein-packed Chicken Roast and cool, tangy Raita. Pure comfort!
This kerala dish is perfect for dinner. With 952.15 calories and 49.77g of protein per serving, it's a nutritious choice for your meal plan.
16gfat
(whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
349cal
37gprotein
13gcarbs
17gfat
Ingredients
600 g Chicken (Bone-in, cut into medium pieces)
0.5 tsp Turmeric Powder (For marinade)
1 tsp Kashmiri Red Chili Powder (For marinade)
1 tsp Black Pepper Powder (Freshly ground, for marinade)
1 tbsp Ginger Garlic Paste (For marinade)
1 tbsp Lemon Juice (For marinade)
1.25 tsp Salt (Divided)
3 tbsp Coconut Oil
0.5 tsp Mustard Seeds
1 tsp Fennel Seeds
300 g Onion (About 2 medium, thinly sliced)
3 pc Green Chili (Slit lengthwise)
1 tbsp Ginger (Finely chopped)
1 tbsp Garlic (Finely chopped)
2 sprig Curry Leaves
0.25 cup Coconut Slices (Optional, also known as thenga kothu)
1.5 tsp Coriander Powder
1 tsp Garam Masala
0.5 cup Water
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with turmeric powder, Kashmiri red chili powder, black pepper powder, ginger-garlic paste, lemon juice, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece is evenly coated.
Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
2
Prepare the Masala Base
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and wait for them to splutter.
Add the fennel seeds and sauté for 30 seconds until they become fragrant.
Add the sliced onions, green chilies, chopped ginger, garlic, one sprig of curry leaves, and optional coconut slices.
Sauté for 12-15 minutes, stirring occasionally, until the onions turn a deep golden brown. This step is crucial for the final color and flavor of the dish.
3
Cook the Chicken
Reduce the heat to low. Add the coriander powder and garam masala. Sauté for 1 minute until aromatic, being careful not to burn the spices.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
Add the marinated chicken to the pan. Increase the heat to medium-high and mix well, searing the chicken for 5-7 minutes until it's lightly browned on all sides.
Pour in 0.5 cup of water and add the remaining 0.75 tsp of salt. Stir everything together and bring to a simmer.
Cover the pan, reduce the heat to low, and let it cook for 15-20 minutes, or until the chicken is tender and cooked through.
4
Roast to Perfection
Once the chicken is cooked, remove the lid and increase the heat to medium.
Continue to cook, stirring frequently, allowing all the water to evaporate. This roasting process will take about 10-12 minutes.
The masala will thicken, darken in color, and cling tightly to the chicken pieces. Keep stirring to prevent it from sticking to the bottom of the pan.
Turn off the heat when you achieve a dark brown, semi-dry consistency.
5
Garnish and Serve
Garnish with the remaining fresh sprig of curry leaves.
Serve hot with Kerala parotta, appam, chapati, or steamed rice.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.
